Table 2.

Effect of normal (NC) and delayed cooling (DC) on activities of the antioxidants enzymes (means ± standard deviations) in thigh chicken meat

	NC	DC	p valueA
CAT	39.02 ± 3.31	32.78 ± 2.71	0.023
GSH-Px	0.52 ± 0.04	0.39 ± 0.04	0.003
SOD	69.38 ± 4.67	54.92 ± 3.42	0.009

CAT = catalase activity expressed as μmol min⁻¹ g⁻¹ (U/g); GSH-Px = glutathione peroxidase activity expressed as μmol of oxidized NADPH μL⁻¹ min g⁻¹ (U/g); SOD = superoxide dismutase activity expressed as U/g of sample

^AStatistical significance in Student's t-test