The objective of this study was to compare the relationships between instrumental texture measurements and subjective woody breast (WB) scores in raw broiler breast fillets. A total of 181 broiler breast fillets were scored based on palpable hardness and rigidity ranging from 1.0 to 3.0 in 0.5 increments. Texture properties of raw fillets were measured with 3 different instrumental methods: compression force, blunt Meullenet-Owens Razor Shear (BMORS), and Meullenet-Owens Razor Shear (MORS). Compression force was measured based on % of fillet height (30%) and distance (10 mm). Blunt Meullenet-Owens Razor Shear and MORS measurements included peak force, energy, and peak counts. One-way ANOVA of instrumental texture measurements were performed. Spearman correlations between WB scores and instrumental texture measurements and Pearson correlations between 3 instrumental measurements were analyzed. ANOVA results showed that the best means separations between WB scores were found with the compression method. The weakest means separations were observed with MORS force and BMORS peak counts. Spearman correlation coefficients showed that there were significant relationships between WB scores and instrumental measurements. The strongest correlations were found between subjective WB scores and compression force measurements (r = 0.58–0.73, P