. 2022 Jun 17;100(9):skac221. doi: 10.1093/jas/skac221

Table 2.

Meat quality traits and texture properties of pectoralis major muscles of broilers from control (CON) and transport treatment (T-PSE, T-NOR) used in this study

Items	Treatments¹			SEM	P-value
Items	CON	T-PSE	T-NOR	SEM	P-value
pH_45min	6.53^a	6.25^c	6.37^b	0.03	<0.001
pH_24h	5.86^a	5.66^c	5.78^b	0.02	<0.001
L*, lightness	50.6^c	54.8^a	52.3^b	0.41	<0.001
a*, redness	2.75^a	1.88^b	2.32^ab	0.11	0.002
b*, yellowness	2.49	3.02	2.60	0.18	0.480
Drip loss, %	2.85^c	5.07^a	3.75^b	0.21	<0.001
Cooking loss, %	11.6^c	16.7^a	14.1^b	0.53	<0.001
Shear force, N	32.5^a	23.4^c	27.1^b	0.91	<0.001
Hardness, N	32.4^a	21.8^c	25.0^b	0.97	<0.001
Springiness, mm	2.65^b	3.22^a	3.06^ab	0.10	0.04
Cohesiveness, %	0.47	0.43	0.46	0.01	0.274
Gumminess, N	16.2	13.3	14.9	0.73	0.294
Chewiness, MJ	42.1	36.8	37.8	1.85	0.474

The results are presented by mean values and SEM (n = 8). CON, meat samples in the control treatment; T-PSE, PSE-like meat samples in the transport treatment; T-NOR, normal meat samples in the transport treatment.

Means within a row with different superscript lowercase letters differ significantly (P < 0.05).