Skip to main content

Table 4 Mean values of pH24 h and L* determined with (WiB) or without (WoB) bath treatments immediately before leaving the farm. Birds were located in one of 6 different container compartments: superior front (SF), inferior front (IF), superior middle (SM), inferior middle (IM), superior rear (SR) and inferior rear (IR)

From: In-transit development of color abnormalities in turkey breast meat during winter season

  Vehicle compartments WiB WoB Average
$pH24 SF 5.79A,c 5.81A,a 5.80
IF 5.82A,c 5.84A,a 5.83
SM 5.80A,c 5.82A,a 5.81
IM 5.89A,ab 5.85B,a 5.87
SR 5.84A,bc 5.83A,a 5.84
IR 5.92A,a 5.85B,a 5.89
CV = 35.98% Average 5.85 5.83  
$L SF 50.27A,a 48.99A,a 49.63
IF 48.52A,ab 48.24A,a 48.38
SM 48.15A,b 48.46A,a 48.30
IM 45.67B,c 47.37A,a 46.52
SR 47.81A,b 47.49A,a 47.65
IR 44.27B,c 47.07A,a 45.67
CV = 11.74% Average 47.45 47.93  
  1. a-cDifferent letters on the same column indicate significant differences, as measured by the Tukey test (P < 0.01). A-B Different letters on the same line indicate significant differences, as measured by the Tukey test (P < 0.01). $The analyzed variables exhibited interactions with each other (P < 0.01). n = 1344 breast meat samples were shared into transport journeys