Table 3.

Distribution of samples in cold rooms

Cold rooms	API	AIP	ARP	CUP	PIP	PEN	QAP	SAU	TOTAL (n)	TOTAL (%)
A	30	0	0	0	0	0	5	0	35	12.28
B	0	0	0	40	0	0	0	0	40	14.03
C	0	0	0	0	0	0	0	30	30	10.53
D	0	0	0	0	0	0	30	0	30	10.53
E	0	5	10	15	0	5	0	0	35	12.28
F	0	0	0	0	45	0	0	0	45	15.79
G	0	20	0	0	50	0	0	0	70	24.56
TOTAL(n)	30	25	10	55	95	5	35	30	285	100
TOTAL(%)	10.53	8.77	3.51	19.30	33.33	1.75	12.28	10.53	100	-

Legend: CUP: Chicken leg, ARP: Chicken breast, PEN: Whole chicken, SAU: Sausage, PIP: Chicken drumstick, AIP: Chicken wing, QAP: Chicken forequarter, API: Guinea fowl wing. A, B, C, D, E, F, G: names of cold rooms