. 2019 Feb 13;56(3):1371–1379. doi: 10.1007/s13197-019-03611-1

Table 1.

Measurements of biochemical parameters (means ± standard deviations) in thigh chicken meat subjected to normal (NC) and delayed cooling (DC)

	NC	DC	p value^A
L*	55.22^a ± 4.40	55.33^a ± 3.20	0.958
a*	2.40^a ± 0.93	2.23^a ± 0.41	0.633
b*	0.10^a ± 0.77	0.03^a ± 1.04	0.879
pH	6.37^a ± 0.15	6.26^b ± 0.05	0.019
WHC_p	86.80^a ± 1.15	84.82^b ± 0.81	0.001
WHC_c	85.46^a ± 0.73	84.11^b ± 1.28	0.022
WHC_s	145.49^a ± 4.92	144.55^a ± 6.41	0.747

Color = L*, a*and b*; WHC_p = water holding capacity by press method; WHC_c = water holding capacity by centrifugation method and WHC_s = centrifugation method with salt addition

^a–bMeans within each line with different superscripts are significantly different (p < 0.05)

^AStatistical significance in Student’s T test