Table 3.
Mean and standard deviation (SD) of Musculus pectoralis superficialis meat quality traits.
| Ross (n = 30) | Lohmann Dual (n = 30) | df | p-Values | |||
|---|---|---|---|---|---|---|
| Mean | SD | Mean | SD | |||
| pH 24 h p.m. * | 5.8 | 0.2 | 5.7 | 0.3 | 32.8 | 0.0079 |
| L* 24 h p.m. | 61.1 | 2.1 | 57.0 | 2.9 | 58.0 | <0.0001 |
| a* 24 h p.m. * | 1.9 | 0.8 | 3.1 | 1.1 | 58.0 | <0.0001 |
| b* 24 h p.m. | 5.1 | 1.4 | 1.9 | 1.1 | 58.0 | <0.0001 |
| Drip loss, DL (%) | 0.6 | 0.3 | 1.3 | 0.5 | 44.4 | <0.0001 |
| Thawing loss, TL (%) | 2.2 | 1.0 | 6.9 | 1.7 | 47.0 | <0.0001 |
| Cooking loss, CL (%) * | 25.0 | 3.0 | 22.8 | 2.8 | 58.0 | 0.0045 |
| Shear force, SF (N)* | 5.2 | 0.9 | 7.1 | 1.1 | 58.0 | <0.0001 |
| Shear energy, SF (N x mm) | 11.2 | 2.3 | 15.7 | 3.8 | 48.1 | <0.0001 |
Lightness (L*), redness (a*) and yellowness (b*) values were determined 24 h after slaughter (24 h p.m.), drip loss was determined between 24 h and 72 h p.m. SF, shear force; SE, shear energy.