Table 2.
Effects of storage temperatures (4 °C, −10 °C, −18 °C and −40 °C) for two different storage durations (24 and 72 h) on cooking loss percentages of Pectoralis major muscle in broiler chickens.
| Temperature (°C) | Storage Duration | p-Value (Dur) | p-Value (Temp × Dur) | |
|---|---|---|---|---|
| 24 h | 72 h | |||
| Mean | Mean | |||
| 4 | 2.93 ± 0.65 d,y | 3.67 ± 0.86 c,x | 0.0426 | 0.6583 |
| −10 | 4.02 ± 0.55 c,y | 6.07 ± 1.63 b,x | 0.0014 | |
| −18 | 5.22 ± 1.37 b,y | 6.54 ± 1.23 b,x | 0.0357 | |
| −40 | 7.61 ± 1.50 a,x | 8.34 ± 1.04 a,x | 0.2245 | |
| p-value (Temp) | <0.0001 | <0.0001 | ||
a–d means with different superscripts within the same column differ significantly (p < 0.05) between storage temperatures. x,y means with different superscripts within the same row are significantly different (p < 0.05) between storage duration. Mean is presented ± standard error of means, SEM. Temp: temperature; Dur: duration.