Table 3.
The effect of different electrical voltages of electrical water-bath stunning procedure and ageing duration on the pH value of broiler meat.
| Voltage (V) | Postmortem ageing (Days) |
P-value (A) | P-value (V x A) | ||
|---|---|---|---|---|---|
| 0 | 1 | 7 | |||
| Mean (SEM) | Mean (SEM) | Mean (SEM) | |||
| 2.5 | 6.25 ± 0.05 a,x | 5.91 ± 0.02 b,x | 5.68 ± 0.02 c,xy | 0.0054 | |
| 10.5 | 6.21 ± 0.02 a,x | 5.92 ± 0.02 b,x | 5.62 ± 0.05 c,y | 0.0068 | 0.0046 |
| 30 | 6.15 ± 0.03 a,x | 5.88 ± 0.09 b,x | 5.79 ± 0.02 b,x | 0.0321 | |
| 40 | 6.24 ± 0.04 a,x | 5.87 ± 0.05 b,x | 5.84 ± 0.01 b,x | 0.0544 | |
| P-value (V) | 0.4655 | 0.5622 | 0.0115 | ||
abc
Means with different superscript letters within the same row differ significantly (P < 0.05) between ageing duration.
xy
Means with different superscript letters within the same column differ significantly (P < 0.05) across stunning voltages. Means are presented as ±SEM (standard error of mean). V: volt; A: ageing days.