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Effect of photoperiod on moisture content (%), freezing/thawing loss (%), cooking loss (%), and display weight loss (%) of ground broiler meat patties.
| Treatment | Moisture content (%) | Freezing/thawing loss (%) | Cooking loss (%) | Display weight loss (%) |
|
|---|---|---|---|---|---|
| 2 D | 4 D | ||||
| 20L:4D | 73.6 | 4.7 | 25.0 | 1.4 | 2.2 |
| 18L:6D | 74.1 | 4.6 | 24.6 | 1.2 | 1.7 |
| 16L:8D | 74.2 | 4.9 | 25.3 | 1.2 | 1.9 |
| 12L:12D | 73.4 | 3.9 | 24.6 | 1.0 | 1.8 |
| SEM | 0.5 | 0.9 | 2.4 | 0.2 | 0.4 |
| Significance of P-value | 0.676 | 0.686 | 0.955 | 0.134 | 0.218 |
