Table 10.
The effect of electrical frequencies of electrical water-bath stunning procedure and ageing duration on yellowness (b*) value of broiler meat.
| Postmortem ageing (Day) | Frequency (Hz) |
P-value (F) | P-value (F x A) | |
|---|---|---|---|---|
| 50 | 300 | |||
| Mean (SEM) | Mean (SEM) | |||
| 1 | 17.79 ± 0.52 b,x | 21.34 ± 0.48 a,x | <.0001 | 0.0404 |
| 7 | 18.19 ± 0.39 b,x | 19.82 ± 0.48 a,y | 0.0103 | |
| P-value (A) | 0.5396 | 0.0282 | ||
ab
Means with different superscript letters within the same row differ significantly (P < 0.05) between frequencies.
xy
Means with different superscript letters within the same column differ significantly (P < 0.05) across ageing duration. Means are presented as ±SEM (standard error of mean). F: frequency; A: ageing.