Table 3.
Effects of storage temperatures (4 °C, −10 °C, −18 °C and −40 °C) for two different storage durations (24 and 72 h) on color characteristics (L*, a*, b*) of Pectoralis major muscle in broiler chickens.
| Storage Duration | p-Value (Dur) | p-Value (Temp × Dur) | |||
|---|---|---|---|---|---|
| 24 h | 72 h | ||||
| Colour | Temperature (°C) | Mean | Mean | ||
| Lightness (L*) | 4 | 56.684 ± 1.59 a,x | 45.336 ± 2.29 a,y | <0.0001 | 0.3749 |
| −10 | 56.870 ± 1.30 a,x | 46.282 ± 2.05 a,y | <0.0001 | ||
| −18 | 54.380 ± 0.42 b,x | 44.33 ± 0.39 a,y | <0.0001 | ||
| −40 | 55.618 ± 1.60 a,b,x | 45.612 ± 1.58 a,y | <0.0001 | ||
| p-value (Temp) | 0.0276 | 0.3809 | |||
| Redness (a*) | 4 | 2.788 ± 0.58 b,x | 1.832 ± 0.25 b,y | 0.0100 | 0.1971 |
| −10 | 2.334 ± 0.17 b,x | 2.454 ± 0.32 a,x | 0.4870 | ||
| −18 | 3.484 ± 0.27 a,x | 2.494 ± 0.29 a,y | 0.0007 | ||
| −40 | 2.478 ± 0.27 b,x | 2.322 ± 0.33 a,x | 0.4918 | ||
| p-value (Temp) | 0.0007 | 0.0117 | 0.0100 | ||
| Yellowness (b*) | 4 | 13.05 ± 1.35 a,x | 13.014 ± 0.67 a,x | 0.9588 | 0.7493 |
| −10 | 13.116 ± 0.59 a,x | 11.978 ± 0.51 b,y | 0.0136 | ||
| −18 | 12.852 ± 1.00 a,x | 11.894 ± 0.98 b,x | 0.1469 | ||
| −40 | 12.488 ± 0.28 a,x | 12.48 ± 0.19 a,b,x | 0.9595 | ||
| p-value (Temp) | 0.6919 | 0.0603 | |||
a,b 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.