. 2019 Aug 5;56(11):4809–4816. doi: 10.1007/s13197-019-03941-0

Table 1.

pH of pre- and post-rigor chicken leg and breast muscles as a function of freezing time

Muscles cut	Storage time (days)
Muscles cut	7	30	60	90
Pre-rigor leg	6.26 ± 0.05^Aa	6.25 ± 0.03^Aa	6.12 ± 0.13^ABab	6.08 ± 0.03^Ab
Post-rigor leg	6.01 ± 0.04^Ba	5.98 ± 0.01^Ba	5.87 ± 0.06^BCb	5.81 ± 0.01^Cb
Pre-rigor breast	6.25 ± 0.02^Aa	6.20 ± 0.01^Aa	6.15 ± 0.11^Aa	5.98 ± 0.03^Bb
Post-rigor breast	5.95 ± 0.03^Ba	5.94 ± 0.03^Ba	5.83 ± 0.02^Ca	5.69 ± 0.02^Db

All values are mean ± standard error (n = 3). Different letters superscript (a–d in a row for same samples at different time, A–D in a column for different samples at the same time) indicate that means are significantly different (p < 0.05)