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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)
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Journal of Animal Science and Technology

ISSN: 2055-0391