Treatment Groups | |||||||
---|---|---|---|---|---|---|---|
Control | CAP | CAR | CIN | CAP + CAR + CIN | P | ||
Breast meat | Thawing loss, % | 2.88 ± 0.24c | 2.26 ± 0.27ab | 1.72 ± 0.19a | 2.20 ± 0.16ab | 2.57 ± 0.12bc | 0.000 |
Cooking loss, % | 12.18 ± 0.83bc | 12.63 ± 1.11bc | 13.15 ± 0.58c | 9.85 ± 0.52ab | 7.12 ± 1.71a | 0.010 | |
Water holding capacity, % | 50.26 ± 1.31a | 49.37 ± 1.19a | 43.29 ± 2.63b | 43.20 ± 0.90b | 46.16 ± 1.03ab | 0.010 | |
pH (15.min.) | 5.76 ± 0.04 | 5.74 ± 0.05 | 5.74 ± 0.04 | 5.72 ± 0.06 | 5.69 ± 0.04 | 0.823 | |
Leg meat | Thawing loss, % | 1.63 ± 0.19b | 1.63 ± 0.14b | 0.95 ± 0.14a | 1.03 ± 0.16a | 1.31 ± 0.12ab | 0.011 |
Cooking loss, % | 18.34 ± 0.95b | 16.23 ± 1.84b | 17.17 ± 1.37b | 15.79 ± 1.01b | 10.49 ± 1.39a | 0.024 | |
Water holding capacity, % | 40.31 ± 0.58c | 46.24 ± 0.90a | 43.76 ± 0.76abc | 42.25 ± 1.60bc | 44.76 ± 1.95ab | 0.031 | |
pH (15.min.) | 5.88 ± 0.05 | 5.74 ± 0.05 | 5.84 ± 0.06 | 5.81 ± 0.08 | 5.78 ± 0.06 | 0.570 |