Table 1

Incidence of myopathies in two groups"

Table 2

Incidence of different degrees of wooden breast, white striping and spaghetti meat %"

Fig. 1

Morphological characteristics of normal meat and different types of myopathies C refers to normal breast muscle group. The red boxes show the morphological features of myopathies, including ridged protuberances and blood spots in WB, white lipid streaks in WS, and discrete bundles of muscle fibers in SM"

Fig. 2

HE staining of pectoral muscle tissues in the normal meat, SM, WB, WB+SM co-occurrence groups Green and blue arrows indicate the early (vacuoles in myocytes) and late (complete necrosis and rupture of myocytes) stages of muscle degeneration, respectively; yellow arrows point to connective tissue between muscle bundles; red arrows point to blood vessels. The scale bar in the lower left corner of the first row of images is 500 μm, and the scale bar in the lower left corner of the second row of images is 100 μm"

Fig. 3

Picrosirius Red staining of pectoral muscle tissues in the normal meat, SM, WB, WB+SM co-occurrence groups The two rows of images above are in bright-field mode, and the third row of images are taken in dark-field mode of polarized light microscopy. Collagen fibers are stained red and myofibrils are yellow in bright-field mode; in dark-field mode, type Ⅰ collagen fibers are shown as strong orange-yellow or bright red, and type Ⅲ collagen fibers are shown as green. The scale bar in the lower left corner of the images in the first row is 1 mm; the images in the second and third rows are bright-field and dark-field photographs of the same site in the first row, with a scale bar in the lower left corner of 50 μm"

Table 3

Correlations between spaghetti meat, wooden breast scores and various phenotypic metrics"

Fig. 4

Analysis of the difference in pectoralis major weight between normal pectoralis and myopathies SM1 stands for moderate spaghetti meat, SM2 stands for severe spaghetti meat; WB1 stands for mild wooden breast, WB2 stands for moderate wooden breast, WB3 stands for severe wooden breast. The different letters labeled on the same group of data indicate significant differences (P < 0.05), and the same letter labeled indicates non-significant differences(P>0.05), and the meaning of the letters in the following figures is the same. Number of samples in each group: C=46, SM=78, WB+SM=28, WB=174; SM1=44, SM2=34; WB1=76, WB2=60, WB3=38"

Fig. 5

Analysis of the differences between normal pectoral muscles and myopathies in L*, a* and b* Number of samples in each group: C=46, SM=78, WB+SM=28, WB=174"

Fig. 6

Differential analysis of compression and shear forces between normal pectoral muscles and myopathies Number of samples in each group: C=46, SM=78, WB+SM=28, WB=174; SM1=44, SM2=34; WB1=76, WB2=60, WB3=38"

Fig. 7

Differential analysis of drip loss and pH between normal pectoral muscles and myopathies Number of samples in each group for drip loss: C=46, SM=78, WB+SM=28, WB=174; SM1=44, SM2=34; WB1=76, WB2=60, WB3=38. Number of samples in each group for pH: C=20, SM=35, WB+SM=6, WB=70"

Fig. 8

Differential analysis of marinade uptake and cooking loss between normal pectoral muscles and myopathies Number of samples in each group of marinade uptake: C=46, SM=78, WB+SM=28, WB=174; SM1=44, SM2=34; WB1=76, WB2=60, WB3=38. Number of samples in each group of cooking loss: C=20, SM=35, WB+SM=6, WB=70"