Table 1. Chemical composition, pH, and water-holding capacity (determined as thawing loss and drip loss) of broiler breast meats, evaluated using the three color characteristics.
Chemical composition | Broiler breast meat |
||
---|---|---|---|
Dark (L*<50) | Normal (50≤L*≤56) | Light (L*>56) | |
Moisture (%) | 74.26±0.12c | 76.15±0.03b | 76.88±0.06a |
Protein (%) | 23.64±0.25a | 22.67±0.07b | 22.04±0.02b |
Fat (%) | 2.70±0.17a | 1.32±0.10b | 1.27±0.08b |
Ash (%) | 1.02±0.02a | 1.07±0.02a | 1.02±0.01a |
pH | 5.73±0.00a | 5.62±0.01b | 5.49±0.00c |
Thawing loss (%) | 2.57±0.18c | 4.46±0.05b | 5.70±1.20a |
Drip loss (%) | 1.16±0.06c | 2.00±0.05b | 2.65±0.20a |
Means in the same row with different letters are significantly different (P<0.05).