Table 1. Effect of chicken breed on the pH, color values, and water holding capacity of breast and thigh meat.

	Ufipa chickens	Ross chickens	p-value
pH
Breast meat	5.63±0.20	5.79±0.20	0.331
Thigh meat	6.30±0.19	6.69±0.19	0.331
Meat color
Breast meat
CIE L*	54.10±1.99b	60.60±1.99a	0.001
CIE a*	1.89±0.05a	0.95±0.05b	0.021
CIE b*	14.90±1.11b	17.0±1.11a	0.001
Thigh meat
CIE L*	53.00±1.95b	60.10±1.95a	0.001
CIE a*	1.59±0.21a	1.32±0.21b	0.003
CIE b*	5.20±0.67	6.02±0.67a	0.006
WHC (%)
Breast meat
Drip loss	6.39±0.19a	5.52±0.19b	0.007
Thawing loss	3.64±0.06b	4.66±0.06a	0.006
Cooking loss	18.99±0.12b	24.93±0.12a	0.001
Thigh meat
Drip loss	3.42±0.10b	5.06±0.10a	0.003
Thawing loss	2.73±0.05b	3.39±0.05a	0.004
Cooking loss	23.38±0.19a	20.04±0.19b	0.007

Values are given as mean±SEM from triplicate determinations.

^a,bSuperscript letters within same row indicate significant differences (p<0.05).

WHC, water holding capacity.