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

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)

	Vehicle compartments	WiB	WoB	Average
^$pH₂₄	SF	5.79^A,c	5.81^A,a	5.80
	IF	5.82^A,c	5.84^A,a	5.83
	SM	5.80^A,c	5.82^A,a	5.81
	IM	5.89^A,ab	5.85^B,a	5.87
	SR	5.84^A,bc	5.83^A,a	5.84
	IR	5.92^A,a	5.85^B,a	5.89
CV = 35.98%	Average	5.85	5.83
^$L	SF	50.27^A,a	48.99^A,a	49.63
	IF	48.52^A,ab	48.24^A,a	48.38
	SM	48.15^A,b	48.46^A,a	48.30
	IM	45.67^B,c	47.37^A,a	46.52
	SR	47.81^A,b	47.49^A,a	47.65
	IR	44.27^B,c	47.07^A,a	45.67
CV = 11.74%	Average	47.45	47.93

^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

ISSN: 2055-0391