Table 2.
Quality properties of pressed ham with chicken breast and thigh meats from old broiler breeder hen and old laying hen.
| Traits | Type of mixture |
||
|---|---|---|---|
| A1 | B | C | |
| pH | |||
| Uncooked | 6.29 ± 0.02a | 6.20 ± 0.01b | 6.24 ± 0.02a,b |
| Cooked | 6.42 ± 0.01a | 6.33 ± 0.02c | 6.36 ± 0.01b |
| Cooking loss (%) | 7.35 ± 0.25c | 8.23 ± 0.19a | 7.66 ± 0.21a,b |
| Color | |||
| CIE L* | 64.98 ± 1.35b | 66.13 ± 1.67a | 65.70 ± 1.24a,b |
| CIE a* | 10.83 ± 0.58 | 10.29 ± 0.73 | 10.52 ± 0.40 |
| CIE b* | 9.54 ± 0.53b | 10.90 ± 0.78a | 10.74 ± 0.82a |
| Texture | |||
| Hardness (N) | 74.52 ± 1.32c | 89.06 ± 1.06a | 80.58 ± 1.45b |
| Springiness | 7.76 ± 0.06 | 7.71 ± 0.05 | 7.76 ± 0.07 |
| Cohesiveness | 4.88 ± 0.06 | 4.81 ± 0.10 | 4.33 ± 0.05 |
| Gumminess (N) | 35.94 ± 0.55c | 50.36 ± 0.54a | 43.83 ± 0.69b |
| Chewiness (N) | 30.16 ± 0.69c | 45.35 ± 0.60a | 38.36 ± 0.57b |
Mean ± standard deviation.
a-cThe letters within the same row indicate significant difference (P < 0.05).
1
Mixture A, 50% breast and 50% thigh from old broiler breeder hen; mixture B, 50% breast and 50% thigh meat from old laying hen; mixture C, 25% breast and 25% thigh from old broiler breeder hen and old laying hen.