TABLE 4.
Time Domain-Nuclear Magnetic Resonance traits of broiler breast meat according to muscle condition (M—normal, NORM; Spaghetti Meat, SM) and postmortem time (T—0, 3, 7 days).
| NMR traits | Muscle condition (M) | Time (T) | SE | P-value | |||||
|---|---|---|---|---|---|---|---|---|---|
| NORM | SM | 0 | 3 | 7 | M × T | M | T | ||
| T 2B , ms | 0.69 | 0.71 | 0.70 | 0.72 | 0.69 | 0.01 | NS | NS | NS |
| T 21 , ms | 45.9 b | 46.9 a | 47.1 | 45.9 | 46.2 | 0.6 | NS | 0.0172 | NS |
| T 22 , ms | 180 b | 200 a | 227 a | 181 b | 162c | 6 | NS | 0.0001 | <0.0001 |
| P 2B , % | 0.74 a | 0.54 b | 0.59 b | 0.57 b | 0.76 a | 0.07 | NS | 0.0009 | 0.0134 |
| P 21 , % | 83.8 a | 80.7 b | 78.7 b | 83.8 a | 84.1 a | 2.1 | NS | 0.0118 | 0.0006 |
| P 22 , % | 15.5 b | 18.8 a | 20.7 a | 15.6 b | 15.0 b | 2.1 | NS | 0.0080 | 0.0005 |
ab
Means within the same row and effect followed by different superscripts differ p < 0.05.