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Table 3 Mean quality attributes of normal and PSE broiler breast fillets

From: Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

Measurement Fresh meat samples SEM1
Normal PSE
L* value 56.82b 61.83a 0.37
a* value 12.43 11.61 0.39
b* value 11.92 11.94 0.36
pH 5.97a 5.83b 0.02
Water holding capacity (%) 77.95 77.12 0.86
  1. a,bMeans within each row with different superscripts are significantly different (P < 0.05)
  2. 1Standard error of the means (n = 20)