Table 5. Cutting strength and cutting energy with degree of texturization (DT) of beef, pork, and chicken before and after cooking

	Parts of meat	Cutting strength (g/cm²)		DT of CS	Cutting energy (mJ/cm²)		DT of CE
	Parts of meat	Vertical	Parallel	DT of CS	Vertical	Parallel	DT of CE
Beef	Raw brisket	7,404.16±1,137.09^1)bc2)	3,454.00±510.12^bc	2.14±0.09^b	106.77±16.44^de	46.86±7.71^fg	2.28±0.11^a
	Boiled brisket	3,773.46±164.15^ef	2,881.44±155.98^cd	1.31±0.02^e	164.94±22.48^bc	116.30±13.14^b	1.42±0.06^g
	Roasted brisket	8,743.51±300.00^ab	5,243.24±498.72^a	1.68±0.11^cd	267.73±19.85^a	144.33±12.78^a	1.86±0.06^cd
	Raw loin	4,589.31±571.15^e	2,499.78±355.57^de	1.84±0.14^c	78.60±14.35^e	39.61±5.26^g	1.97±0.13^bc
	Boiled loin	2,712.12±485.43^f	1,613.52±69.60^f	1.67±0.22^cd	124.76±16.63^d	78.10±9.33^de	1.60±0.11^ef
	Roasted loin	2,893.40±585.37^f	1,840.51±62.46^ef	1.57±0.28^cde	134.59±3.81^cd	100.57±9.65^bc	1.35±0.1^g
	Raw shank	9,286.32±2,094.35^a	3,783.26±731.86^b	2.44±0.15^a	125.59±16.53^d	61.03±7.73^ef	2.06±0.10^b
	Boiled shank	6,294.18±624.50^cd	3,695.21±639.62^bc	1.72±0.16^c	185.43±21.71^b	104.94±8.58^bc	1.76±0.07^de
	Roasted shank	4,822.98±234.64^de	3,392.38±287.94^bc	1.43±0.06^de	134.46±7.92^cd	93.17±8.27^cd	1.45±0.05^fg
Pork	Raw Boston butt	6,518.93±248.56^a	4,169.43±543.57^a	1.58±0.16^b	70.67±5.68^d	49.93±4.20^c	1.42±0.05^d
	Boiled Boston butt	4,103.79±227.50^c	2,897.49±193.94^c	1.42±0.03^bc	176.74±20.82^b	90.72±3.03^b	1.94±0.17^a
	Roasted Boston butt	2,054.50±76.65^f	1,429.41±145.98^e	1.45±0.11^bc	86.31±9.55^d	55.32±9.58^c	1.58±0.13^bcd
	Raw loin	4,247.38±219.24^c	3,283.64±150.50^bc	1.29±0.03^c	65.42±1.88^d	45.28±4.33^c	1.45±0.10^cd
	Boiled loin	2,937.30±178.67^e	2,128.83±196.33^d	1.38±0.07^bc	133.79±8.43^c	77.15±6.11^b	1.74±0.06^ab
	Roasted loin	3,074.67±267.92^de	1,568.91±144.66^de	1.96±0.13^a	144.63±12.92^c	87.78±3.89^b	1.65±0.08^bc
	Raw hind leg	5,735.88±462.64^b	3,837.49±689.03^ab	1.52±0.18^b	84.27±9.73^d	51.61±8.94^c	1.66±0.20^bc
	Boiled hind leg	4,037.33±895.46^c	2,041.26±423.86^de	1.98±0.10^a	209.50±11.02^a	137.15±20.34^a	1.55±0.15^bcd
	Roasted hind leg	3,697.34±265.85^cd	1,915.49±103.06^de	1.93±0.07^a	154.63±14.30^c	92.00±10.47^b	1.68±0.04^b
Chicken	Raw breast	1,378.69±187.92^d	904.77±65.84^ef	1.52±0.13^c	34.26±3.94^de	20.11±10^ef	1.70±0.14^c
	Boiled breast	1,894.76±537.81^cd	1,014.34±84.08^de	1.85±0.39^c	73.07±18.02^b	34.72±3.10^bcd	2.08±0.35^ab
	Roasted breast	2,967.63±353.33^b	1,060.76±275.40^de	2.89±0.44^a	136.93±7.99^a	61.31±8.55^a	2.26±0.22^a
	Raw tender	1,217.96±198.50^d	641.31±80.09^f	1.89±0.14^bc	28.15±5.38^e	18.63±1.70^f	1.50±0.19^c
	Boiled tender	2,712.12±485.43^bc	1,613.52±69.60^b	1.67±0.22^bc	75.96±12.19^b	42.96±4.51^b	1.76±0.16^bc
	Roasted tender	2,904.36±466.94^b	1,452.83±133.61^bc	1.99±0.16^b	63.01±4.91^bc	35.99±7.52^bcd	1.79±0.25^bc
	Raw drumstick	4,941.86±921.10^a	2,681.01±207.32^a	1.84±0.25^bc	62.49±6.66^bc	40.84±4.05^bc	1.53±0.05^c
	Boiled drumstick	1,529.37±190.74^d	1,012.11±112.51^de	1.51±0.08^c	48.09±3.05^cd	32.97±4.71^cd	1.47±0.12^c
	Roasted drumstick	1,699.65±103.69^d	1,182.64±125.22^cd	1.44±0.07^c	42.70±3.48^de	28.67±2.51^de	1.49±0.02^c

All values are mean±SD (n=6).
Different superscript letters (^a-e) in the same column indicate significant differences (p<0.05) by Turkey’s multiple range test.