This study was conducted to determine the effectiveness of air deformation on fillet surfaces to assess hardness and identify woody breast (WB) in raw fillets of broilers. Fillets (n = 120) were categorized in normal (NORM), mild (MILD) and severe (SEV) WB. All fillets were subjected to compression force (CF) analysis and pressurized air (344 kPa) was directed at the ventral surface of each fillet in the cranial region and the deformation area was measured. Fillets were cooked and sheared using Muellenet Owens Razor Shear (MORS) and blunt version of MORS (BMORS). CF increased as severity of WB increased (P < 0.05). Diameter of deformation area decreased (P < 0.05) as WB severity increased. CF was correlated to air deformation (rs = -0.43 to -0.66, P < 0.05). BMORS force and energy was higher (P < 0.05) in SEV fillets compared to those in MILD and NORM. SEV fillets had higher (P < 0.05) peak counts (PC) of shear curves using MORS or BMORS than MILD and NORM fillets (P < 0.05). The results indicate that WB can be identified by CF and that the use of air deformation in raw fillets which may be potentially utilized as a tool for WB assessment. Using BMORS paired with the peak counting method may be a better texture analysis method to access WB condition. •Air deformation is a novel method to detect woody breast in raw fillets•Air deformation is a non-contact method of measuring compression•Woody breast severity can be identified by measuring air deformation on raw fillets•Using air deformation to detect WB has potential to be used in an online system•Assessing peak counts of shear curves may be useful in describing meat texture