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Physicochemical parameters of chicken breast and thigh meat samples.
| Parameters | Control |
Experimental |
||
|---|---|---|---|---|
| Breast | Thigh | Breast | Thigh | |
| pH | 5.71 ± 0.11ac | 6.04 ± 0.08ab | 5.90 ± 0.02a | 5.99 ± 0.03a |
| Cooking losses (%) | 19.4 ± 1.74AB | 21.6 ± 1.82B | 14.9 ± 0.80A | 16.4 ± 1.12AB |
Each value represents the mean of three measurements ± SEM.
Mean values in the same line with different letters are significantly different at P < 0.05 by mean of the Tukey's multiple comparison test.
