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The poultry industry has long been interested in determining the factors affecting tenderness as well as the ways that these factors could be modified to meet the demands of the consumer. The effect of age of the bird at time of slaughter has been investigated, with vary-ing results. The effects of three different ages (11, 20, and 52 wk) on the tenderness of chicken breast muscle has been examined. Tenderness, as measured by Warner-Bratzler (WB) shear or by taste panel, decreased as the birdsdoi:10.1093/japr/8.2.170 fatcat:ma34r3fw2fhq7dhv67uyzeyipe