Skip to main content

View full-text article in PMC

. 2021 May 7;59(3):1185–1192. doi: 10.1007/s13197-021-05123-3

Table 1.

Physical, chemical and technological parameters in normal and WB chicken fillets

Parameters	Groups
Parameters	Normal	WB
pH	5.76^b ± 0.09	5.88^a ± 0.12
L*	52.79^b ± 2.68	57.61^a ± 2.49
a*	-2.10^a ± 0.65	-1.53^b ± 0.87
b*	6.46^b ± 2.00	7.84^a ± 2.06
Dimensions
Cranial region height (cm)	4.12^b ± 0.25	5.13^a ± 0.32
Caudal region height (cm)	1.33^b ± 0.28	2.49^a ± 0.34
Wigth (cm)	9.32^a ± 0.94	9.05^a ± 0.81
Length (cm)	18.05^a ± 0.98	17.70^a ± 2.01
WHC	69.34^a ± 1.79	67.87^b ± 2.40
CL	21.29^b ± 1.37	28.37^a ± 3.83
SF of raw (N)	12.24^b ± 3.27	19.59^a ± 5.40
SF of cooked (N)	28.57^a ± 6.40	28.26^a ± 5.53

WHC water holding capacity, CL cooking loss, SF shear force

^a.bDifferent letters on the same line were statistically different according to Student’s t- test (p < 0.05)