Global attention has been drawn to the woody breast (WB) myopathy in modern poultry industry which is observed a distinct hardness of raw fillets. The test was conducted to determine effectiveness of compression force and air deformation of fillet surfaces to identify WB in raw fillets and meat quality with different WB categories in cooked fillets. Whole breast fillets were collected from 49d broilers categorized in normal (NORM), moderate (MOD) and severe (SEV) categories of WB (n=30/category). Left part fillets were conducted compression force (CF) and air deformation measurement; right part fillets were cooked and sheared with MORS and BMORS. Cook loss (CL), shear energy (MORSE and BMORSE) and peak counts of shear curves (PC-MORS and PC-BMORS) were recorded on each fillet. In raw fillets, CF was increased remarkably with the increase of WB (P<0.05), diameter measurements of air deformation was decreased (P<0.05) as the increase of WB categories regardless of distance. In cooked fillets, WB negatively affected CL and shear properties. The result indicated that air deformation may be potentially used as tool for online raw fillet detection, and the new method of peak counting was useful in distinguishing among WB categories, which could be a good feature to describe WB inner muscle texture of cooked fillet.