Table 1.
pH value of spent hen breast meat after treated with adenosine monophosphate (AMP) during cold storage at 2 ± 2°C.
| Storage (day) | Treatments (mmol/L) |
SEM |
P value |
||||||
|---|---|---|---|---|---|---|---|---|---|
| 0 | 15 | 30 | 45 | 60 | Sample | Storage | Storage × sample | ||
| 0 | 5.68x | 5.68z | 5.68z | 5.68z | 5.68z | 0.00 | <0.001 | <0.001 | 0.15 |
| 1 | 5.70c,x | 5.90b,x | 6.19a,w | 6.23a,x | 6.29a,w | 0.05 | |||
| 3 | 5.61b,xy | 5.81a,y | 5.83a,y | 5.85a,y | 5.83a,y | 0.02 | |||
| 5 | 5.59c,y | 5.75b,yz | 5.93a,x | 5.86ab,y | 5.97a,x | 0.04 | |||
a-cMeans within the same row are significantly different among treatment (P < 0.05).
x-zMeans within the same column are significantly different during storage day (P < 0.05).