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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)