Table 14.
The effect of electrical voltages and frequencies of electrical water-bath stunning procedure on adhesiveness (g.sec) of broiler meat.
| Voltage (V) | Frequency (Hz) |
P-value (F) | P-value (F x V) | |
|---|---|---|---|---|
| 50 | 300 | |||
| Mean (SEM) | Mean (SEM) | |||
| 2.5 | −2.48 ± 0.66 a,x | −4.77 ± 1.18 a,yz | 0.0759 | |
| 10.5 | −3.66 ± 0.98 a,x | −1.46 ± 0.44 a,x | 0.0724 | 0.020 |
| 30 | −4.59 ± 1.07 a,x | −5.48 ± 1.48 a,z | 0.6207 | |
| 40 | −4.35 ± 0.99 a,x | −2.33 ± 0.54 a,xy | 0.0172 | |
| P-value (V) | 0.3741 | 0.7526 | ||
ab
Means with different superscript letters within the same row differ significantly (P < 0.05) between frequencies.
xyz
Means with different superscript letters within the same column differ significantly (P < 0.05) across voltages. Means are presented as ±SEM (standard error of mean). F: frequency; A: ageing.