Skip to main content

View full-text article in PMC

. 2019 Dec 10;99(2):1225–1231. doi: 10.1016/j.psj.2019.09.009

Table 1.

Summary of partridge meat quality in 6 IMF groups.

Measurements	Intramuscular group¹
Measurements	1	2	3	4	5	6
Number	28	130	88	94	50	24
Intramuscular fat (g/100 g)
Mean	0.414	0.737	1.193	1.735	2.209	2.929
SD	0.088	0.146	0.139	0.130	0.165	0.678
Moisture (%)
Mean	71.363^a	71.168^a	70.484^b	70.093^b	69.329^c	69.114^c
SD	0.011	0.015	0.009	0.008	0.012	0.008
pH
Mean	5.99	5.87	5.84	5.93	5.88	6.04
SD	0.032	0.025	0.046	0.035	0.029	0.058
Shear force
Mean	18.99^a	16.62^b	16.35^b	16.48^b	16.81^b	16.34^b
SD	3.639	4.065	4.775	5.492	3.841	3.523
WHC(%)
Mean	4.310	5.644	5.896	6.116	5.863	5.846
SD	0.023	0.035	0.054	0.045	0.029	0.050
Color
L
Mean	48.13	47.77	47.87	47.94	47.53	47.41
SD	3.083	3.192	3.304	3.055	3.510	2.823
a
Mean	6.52	6.48	7.01	7.47	6.92	6.91
SD	1.720	2.685	2.235	3.604	2.052	1.364
b
Mean	8.46	8.75	8.66	8.91	9.61	8.74
SD	2.563	2.508	2.207	1.903	2.493	1.937

^a,b,cWithin IMF groups, means with different letters are significantly different (P < 0.05).

Abbreviations: IMF, intermuscular fat; SD, standard deviation; WHC, water-holding capacity.

¹

IMF groups. 1: <0.5%; 2: 0.5–0.99%; 3: 1.0–1.49%; 4: 1.5–1.99%; 5: 2.0–2.49%; and 6: >2.5% intramuscular fat.