Table 3.
Color measurement, hardness measurement, protein and lipid measurement of muscle chicken meat, rough skin chicken, and smooth skin chicken after treated by different technique at 40 °C.
| Type | Treatment | L* | a* | b* | ΔE | Hardness (N) | Protein (%) | Lipid (%) |
|---|---|---|---|---|---|---|---|---|
| Muscle | Water | 59.82 ± 1.27a | 1.57 ± 0.61a | 4.61 ± 2.05a | 90.97 ± 35.45a | 23.45 ± 0.65a | 7.53 ± 0.17a | |
| PAW | 62.02 ± 1.83a | 0.86 ± 0.58a | 4.77 ± 0.99a | 2.89 | 90.43 ± 6.19a | 22.20 ± 1.15a | 7.62 ± 0.41a | |
| Ultrasound | 62.90 ± 3.72a | 1.26 ± 1.07a | 4.70 ± 1.61a | 5.55 | 84.18 ± 11.70a | 24.24 ± 0.75a | 7.10 ± 0.92a | |
| PAW-ultrasound | 63.74 ± 5.56a | 0.77 ± 1.58a | 4.63 ± 3.28a | 4.85 | 88.71 ± 12.97a | 22.91 ± 0.03a | 7.54 ± 0.47a | |
| Rough skin | Water | 75.01 ± 0.18a | −1.14 ± 0.15a | 8.26 ± 1.12a | 29.81 ± 2.90a | 6.59 ± 0.62a | 72.3 ± 2.96a | |
| PAW | 75.54 ± 0.68a | −0.59 ± 0.47 a | 9.15 ± 1.31a | 2.10 | 27.39 ± 1.93a | 6.36 ± 0.14a | 70.34 ± 3.19a | |
| Ultrasound | 73.92 ± 1.42a | −1.10 ± 0.75a | 4.39 ± 0.48b | 4.32 | 30.58 ± 2.95a | 6.59 ± 0.27a | 71.82 ± 0.83a | |
| PAW-ultrasound | 74.61 ± 0.59a | −0.30 ± 0.60a | 8.68 ± 1.37a | 2.02 | 30.62 ± 3.85a | 6.77 ± 0.22a | 71.86 ± 3.43a | |
| Smooth skin | Water | 74.65 ± 0.59a | −0.6 ± 0.99a | 5.22 ± 2.29a | 2.52 ± 0.31a | 8.73 ± 1.08a | 69.41 ± 1.12a | |
| PAW | 74.55 ± 0.36a | −0.58 ± 0.38b | 8.66 ± 0.09a | 3.52 | 2.67 ± 0.16a | 11.96 ± 0.53a | 69.81 ± 0.82a | |
| Ultrasound | 74.67 ± 0.47a | −1.76 ± 0.21a | 5.57 ± 3.67a | 4.01 | 2.98 ± 0.21a | 8.83 ± 0.73a | 70.11 ± 0.70a | |
| PAW-ultrasound | 74.88 ± 0.32a | −0.77 ± 0.26a | 8.87 ± 1.17a | 4.06 | 3.03 ± 0.76a | 9.52 ± 0.84a | 68.76 ± 0.95a |