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63 in raw and ≤ 0.27 in cooked) for both fresh and cooked breast fillets. In addition, the MBS measurements were either as precise as or more precise than BMORS measurements regardless of meat condition (fresh vs. cooked) and the shear parameter. These results suggest that the MBS method is more reliable in measuring tactile characteristics of broiler breast fillets with the WB myopathy compared with the BMORS method.The adsorption of Zonyl FSN-100 (FSN100, having an average 14 oxyethylene units and 6 -CF2 groups) and Zonyl FSO-100 (FSO
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