Table 2.
Effect of enrichment with seeds, flour, and hemp oil on the active acidity, cooking losses, and physical characteristics of poultry roast (x ± s).
| Studied Parameters | Poultry Roast | ||
|---|---|---|---|
| Group K | Group P1 | Group P2 | |
| pH | 6.45 ± 0.01 | 6.41 ± 0.02 | 6.40 ± 0.03 |
| Cooking losses (%) | 19.70 ± 1.20 a | 14.90 ± 1.30 c | 16.01 ± 1.10 b |
| Color cross-section: | |||
| L*—lightness | 66.88 ± 0.95 a | 62.94 ± 1.00 b | 60.40 ± 2.3 c |
| a*—redness | 9.61 ± 0.26 a | 7.40 ± 0.51 b | 7.59 ± 0.62 b |
| b*—yellowness | 12.78 ± 0.37 a | 14.44 ± 0.25 b | 13.81 ± 0.33 c |
| Warner–Bratzler shear force (N) | 11.99 ± 0.79 b | 16.39 ± 0.95 a | 15.55 ± 1.52 a |
K—control group; P1—share of hemp products in the roast: seeds 8%, flour 0.2%, linseed oil 2%; P2—share of hemp products in the roast: seeds 4%, flour 0.2%, linseed oil 6%, average values marked with different letters in rows differ statistically significantly: a, b, c at p < 0.05.