Table 3.
Combined effects cooking methods and white-striping on cooking loss and objective texture properties in broiler breasts.
| Cooking method (C) | Oven |
Sous-vide |
Level of significance |
||||
|---|---|---|---|---|---|---|---|
| White-striping (WS) | Normal(N = 8) | White-striping(N = 7) | Normal(N = 8) | White-striping(N = 7) | C | WS | C*WS |
| Cooking loss (%) | 23.6a (0.63)1 |
25.0a (0.67) |
13.3b (0.63) |
13.5b (0.67) |
⁎⁎⁎ | NS | NS |
| WBS (N) | 29.6a (1.85) |
32.0a (1.97) |
23.8b (1.85) |
21.1b (1.97) |
⁎⁎⁎ | NS | NS |
| Texture profile analysis | |||||||
| Hardness (N) | 12.7a (0.53) |
12.5a (0.57) |
9.61b (0.53) |
8.80b (0.57) |
⁎⁎⁎ | NS | NS |
| Adhesiveness (N·mm) | 1.23a (0.15) |
0.13b (0.16) |
0.32b (0.15) |
0.24b (0.16) |
⁎⁎ | ⁎⁎⁎ | ⁎⁎ |
| Cohesiveness | 0.20ab (0.01) |
0.23a (0.01) |
0.17b (0.01) |
0.13c (0.01) |
⁎⁎⁎ | NS | * |
| Springiness (mm) | 4.51b (0.42) |
5.86a’ (0.45) |
4.15b (0.42) |
3.92b (0.45) |
⁎⁎ | NS | NS |
| Gumminess (N) | 2.53a (0.16) |
2.82a (0.17) |
1.61b (0.16) |
1.15b (0.17) |
⁎⁎⁎ | NS | * |
| Chewiness (N·mm) | 11.7b (1.55) |
17.0a (1.66) |
6.80c (1.55) |
5.09c (1.66) |
⁎⁎⁎ | NS | * |
Levels of significance: NS, not significant;
⁎
P < 0.05;
⁎⁎
P < 0.01;
⁎⁎⁎
P < 0.001.
a,b,c
Different superscripts in the same row represent significant differences (P < 0.05).
1
Standard error of least square means.
Abbreviation: WBS, Warner-Bratzler shear force.