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Table 4 Mean quality attributes of roasted chicken breast processed with PSE and normal meat

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

Roasted chicken breast

SEM1

Normal

PSE

L*

57.88

57.09

0.69

a*

11.64

12.49

0.32

b*

24.39

24.55

0.38

pH

6.21b

6.37a

0.01

Water holding capacity (%)

80.85

78.56

1.27

Cooking loss

19.10b

22.29a

0.63

  1. a,bMeans within each row with different superscripts are significantly different (P < 0.05)
  2. 1Standard error of the means (n = 20)