Table 1.
Comparison of meat quality and sensory quality characteristics of chicken breast between the meat quality classes.
| RFN (N = 81) | PSE (N = 54) | Level of significance | |
|---|---|---|---|
| Meat quality characteristics | |||
| pH15 min | 6.38a (0.03)1 | 6.27b (0.04) | * |
| pH24 h | 6.00a (0.01) | 5.61b (0.02) | *** |
| Lightness (L*) | 49.6b (0.25) | 56.8a (0.30) | *** |
| Redness (a*) | 1.41 (0.10) | 1.22 (0.12) | NS |
| Yellowness (b*) | 7.06 (0.19) | 7.33 (0.23) | NS |
| Drip loss (%) | 2.19b (0.13) | 2.66a (0.17) | * |
| Cooking loss (%) | 11.7b (0.34) | 15.4a (0.39) | *** |
| Sensory quality characteristics2 | |||
| Tenderness | 5.88a (0.09) | 5.29b (0.08) | *** |
| Juiciness | 5.74a (0.08) | 5.35b (0.07) | *** |
| Flavor intensity | 6.29 (0.08) | 6.25 (0.07) | NS |
Abbreviations: RFN, reddish, firm, and non-exudative; PSE, pale, soft, and exudative.
Levels of significance: NS, no significant; * P < 0.05; *** P < 0.001.
a-b
Different superscripts in the same row represent significant differences (P < 0.05).
1
Standard error of least-square means.
2
Score distribution (1‒9): tenderness, very tough to very tender; juiciness, not juicy to extremely juicy; flavor intensity, very weak to very strong.