Table 2.
Analysis of meat quality of normal and wooden breast pectoralis major muscle of broilers
| Items | Category1) | SEM | p-value | |
|---|---|---|---|---|
|
| ||||
| NOR | WB | |||
| pH24 h2) | 5.87 | 6.08** | 0.033 | <0.01 |
| Lightness (L*) | 49.86 | 53.33** | 0.463 | <0.01 |
| Redness (a*) | 1.22 | 1.03 | 0.071 | 0.170 |
| Yellowness (b*) | 1.88 | 3.93** | 0.288 | <0.01 |
| Drip loss (%) | 1.70 | 2.32** | 0.001 | <0.01 |
| Cooking loss (%) | 17.33 | 22.86** | 0.007 | <0.01 |
| Shear force (N) | 24.25 | 22.60 | 0.652 | 0.218 |
SEM, standard error of the means.
1)
NOR, normal breast; WB, wooden breast. Data are the mean of twelve replicates (n = 12).
2)
pH24 h, pH at 24 h post-mortem.
**
Represents highly significant difference (p<0.01) compared with the NOR group respectively.