Table 1.

Analytical determinations of chicken breast meat and the yields of eviscerated and chilled carcass, and deboned chicken breast from broiler carcasses submitted to different scalding treatments (mean value±standard deviation, n = 270)

Parameters	Scalding treatments					p-value
	T1	T2	T3	T4	T5
	54°C/210 s	55°C/180 s	56°C/150 s	57°C/120 s	58°C/90 s
L*ventral	53.72d±1.55	54.83c±1.38	56.44b±1.84	57.27a,b±2.51	57.55a±1.92	<0.01*
a*ventral	−2.25a,b±0.46	−2.13a±0.46	−2.09a±0.53	−2.46b±0.49	−2.33a,b±0.58	<0.01*
b*ventral	10.19b±1.12	10.33a,b±0.86	10.51a,b±0.93	10.69a,b±1.10	10.80a±0.82	<0.01*
L*external	60.11c±1.47	61.05b±1.66	62.05a±1.95	62.68a±1.51	62.69a±1.68	<0.01*
a*external	−2.81a,b±0.50	−2.75b±0.52	−2.93a,b±0.58	−3.02a±0.47	−3.01a±0.39	0.02*
b*external	10.66±0.69	10.67±0.85	10.76±0.69	10.74±0.19	10.82±0.75	0.80
pH	5.89±0.10	5.84±0.08	5.86±0.11	5.87±0.12	5.86±0.11	0.10
WHC (%)	68.30±1.98	68.60±2.34	68.82±1.94	68.91±2.01	68.67±2.68	0.64
WB (N)	10.16±1.74	10.09±1.57	9.73±1.75	9.98±2.01	9.56±1.52	0.26
Moisture	74.35±0.68	74.26±0.56	74.41±0.80	74.52±0.64	74.42±0.59	0.39
Protein	23.66±0.74	23.69±0.74	23.69±0.69	23.50±0.75	23.65±0.64	0.58
Lipid	2.09±0.52	2.11±0.46	1.91±0.57	1.93±0.51	1.97±0.41	0.20
M/P ratio	3.15±0.12	3.14±0.12	3.12±0.18	3.18±0.12	3.15±0.11	0.22
Yield1) (%)	74.17±1.63	74.33±5.66	74.66±2.32	74.48±2.41	74.84±2.39	0.36
Yield2) (%)	80.63±2.57	79.85±6.72	80.70±2.38	79.62±3.09	79.14±2.84	0.40
Yield3) (%)	24.13±1.76	24.27±1.74	24.03±1.83	24.34±2.01	24.18±1.91	0.95
PD (%)	26.02c±4.64	25.00c±6.10	26.21c±5.77	31.80b±6.76	32.59a±7.52	<0.01*
EC	15.44a±1.59	15.72a±1.46	15.59a±1.57	14.42b±1.25	14.46b±1.17	<0.01*

WHC, water holding capacity; WB, Warner-Bratzler shear force; M/P ratio, moisture/protein ratio; PD, protein denaturation; EC, emulsification capacity (expressed in x mL of oil for 1 g of sample).

¹⁾Eviscerated carcass yield.

²⁾Chilled carcass yield.

³⁾Deboned chicken breast yield.

^*Different letters in the same row indicate significant difference by the Tukey test (p≤0.05).