Skip to main content

View full-text article in PMC

. 2017 Jul 25;54(3):253–261. doi: 10.2141/jpsa.0160122

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
Chemical composition	Dark (L*<50)	Normal (50≤L*≤56)	Light (L*>56)
Moisture (%)	74.26±0.12^c	76.15±0.03^b	76.88±0.06^a
Protein (%)	23.64±0.25^a	22.67±0.07^b	22.04±0.02^b
Fat (%)	2.70±0.17^a	1.32±0.10^b	1.27±0.08^b
Ash (%)	1.02±0.02^a	1.07±0.02^a	1.02±0.01^a
pH	5.73±0.00^a	5.62±0.01^b	5.49±0.00^c
Thawing loss (%)	2.57±0.18^c	4.46±0.05^b	5.70±1.20^a
Drip loss (%)	1.16±0.06^c	2.00±0.05^b	2.65±0.20^a

^a–c

Means in the same row with different letters are significantly different (P<0.05).