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Table S1. Texture lexicon used for profiling the texture of breast meat.

Table S2. Partial least squares regression model statistics for prediction of descriptive sensory attributes using the Meullenet–Owens razor shear test and two data analysis methods (oven-baking method).

Table S3. Partial least squares regression model statistics for prediction of descriptive sensory attributes using the MORS test and two data analysis methods (Water-cooking method).

Table S4. Partial least squares regression model statistics for prediction of consumer sensory attributes using the MORS test and two data analysis methods (Oven-baking method).

Table S5. Partial least squares regression model statistics for prediction of consumer sensory attributes using the MORS test and two data analysis methods (Water-cooking method).

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