Table 7.
Modifications of physicochemical properties in breast chicken muscles affected by wooden breast (WB) and white striping (WS) abnormalities.
| Parameter | Normal | WB | WS | SEM 1 | p-Value |
|---|---|---|---|---|---|
| Moisture 2 | 74.14 a | 74.21 a | 71.14 b | 0.25 | <0.05 |
| Lipid 2 | 1.64 b | 1.74 b | 2.18 a | 0.08 | <0.05 |
| Protein 2 | 24.19 | 23.93 | 23.52 | 0.31 | 0.12 |
| pH 45 min | 6.28 | 6.23 | 6.17 | 0.08 | 0.61 |
| pH final | 5.73 | 5.75 | 5.76 | 0.02 | 0.75 |
| Redness | 4.09 | 4.63 | 4.86 | 0.33 | 0.36 |
| Lightness | 53.29 a | 51.48 b | 51.93 b | 0.92 | <0.05 |
| Yellowness | 1.99 | 1.82 | 1.97 | 0.54 | 0.34 |
| WHC 2 | 93.08 a | 88.49 b | 87.56 b | 0.86 | <0.05 |
| MDA 3 | 0.047 | 0.040 | 0.057 | 0.01 | 0.21 |
| Protein carbonyls 4 | 0.66 b | 1.18 a | 0.78 ab | 0.02 | <0.05 |
1 Standard error of the mean; 2 water holding capacity, %; 3 mg MDA/Kg sample; 4 nmol carbonyls/mg protein. Total observation numbers: 64. a,b Different superscripts denote statistical differences between means.