Table 1.
Effects of water-misting sprays with forced ventilation after transport during summer on breast meat quality of broilers (n = 35 each treatment group)
| Item | Treatment group | p-value | ||
|---|---|---|---|---|
|
| ||||
| T | TR | TWFR | ||
| L* | 53.10±1.87a | 51.05±1.64b | 47.96±1.41c | <0.0001 |
| a* | 5.41±1.40a | 4.63±0.96ab | 3.63±0.32b | <0.0100 |
| b* | 2.15±0.52a | 1.94±0.97a | 1.50±0.31a | 0.15910 |
| Drip loss (%) | 6.88±1.26a | 5.18±0.64b | 3.40±0.38c | <0.0001 |
| Cook loss (%) | 16.42±3.41a | 15.71±2.57a | 12.71±0.94b | 0.0183 |
| pHi | 6.25±0.04c | 6.30±0.05b | 6.39±0.05a | <0.0001 |
| pHu | 5.67±0.04 c | 5.75±0.03 b | 5.90 ±0.04a | <0.0001 |
| ΔpH | 0.58±0.04a | 0.55±0.06ab | 0.49±0.08b | 0.02480 |
Values are presented as mean±standard deviation.
T group, 45-min transport group; TR group, 45-min transport with 1-h rest; TWFR group, 45-min transport with 15-min water-misting sprays with forced ventilation and 45-min rest; pHi, initial pH (pH at 30 min postmortem); pHu, ultimate pH (pH at 24 h postmortem); ΔpH, pHu – pHi.
a,b,c
Means within the same row with no common superscript differ significantly (p<0.05).