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Wooden breast (W condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed PN (100% normal breast), PW (100% WB meat) and PNW (50%50% PNPW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P 0.05) by the addition of WB meat in
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