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Table 6 pH and water activity of breast nuggets and patties at various sorage intervals stored at −18 °C

From: Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed

Treatment Storage days
pH Broiler meat Nuggets Broiler meat Patties
  0 day 30 day 60 day 90 day Mean 0 day 30 day 60 day 90 day Mean
T1 6.14 ± 0.03 6.20 ± 0.01 6.25 ± 0.02 6.30 ± 0.03 6.22D 6.07 ± 0.07 6.03 ± 0.05 6.11 ± 0.04 6.22 ± 0.03 6.10C
T2 5.92 ± 0.04 5.95 ± 0.01 6.02 ± 0.02 6.08 ± 0.03 5.99E 5.82 ± 0.05 5.89 ± 0.09 5.93 ± 0.05 6.01 ± 0.10 5.91E
T3 5.99 ± 0.11 5.95 ± 0.02 5.98 ± 0.01 6.04 ± 0.03 5.98E 5.92 ± 0.05 6.00 ± 0.10 6.07 ± 0.09 6.12 ± 0.06 6.02D
T4 6.19 ± 0.05 6.27 ± 0.02 6.36 ± 0.01 6.46 ± 0.03 6.31B 6.24 ± 0.03 6.30 ± 0.06 6.38 ± 0.07 6.39 ± 0.05 6.32B
T5 6.38 ± 0.02 6.41 ± 0.01 6.54 ± 0.02 6.72 ± 0.04 6.51A 6.43 ± 0.07 6.55 ± 0.09 6.65 ± 0.04 6.72 ± 0.03 6.58A
T6 6.20 ± 0.02 6.22 ± 0.01 6.30 ± 0.02 6.31 ± 0.06 6.25C 6.00 ± 0.10 6.22 ± 0.25 6.19 ± 0.04 6.28 ± 0.03 6.17C
Mean 6.13D 6.16C 6.24B 6.31A   6.08D 6.16C 6.22B 6.28A 6.10C
Water Activity  
T1 0.81 ± 0.01 0.79 ± 0.01 0.75 ± 0.02 0.72 ± 0.01 0.76CD 0.81 ± 0.01 0.79 ± 0.01 0.75 ± 0.02 0.72 ± 0.01 0.76A
T2 0.83 ± 0.01 0.80 ± 0.01 0.74 ± 0.02 0.72 ± 0.03 0.77BC 0.83 ± 0.01 0.80 ± 0.01 0.74 ± 0.02 0.72 ± 0.01 0.77B
T3 0.84 ± 0.01 0.81 ± 0.01 0.74 ± 0.02 0.73 ± 0.01 0.78B 0.84 ± 0.01 0.81 ± 0.01 0.74 ± 0.02 0.73 ± 0.01 0.78B
T4 0.85 ± 0.02 0.82 ± 0.01 0.78 ± 0.01 0.75 ± 0.01 0.79A 0.85 ± 0.02 0.82 ± 0.01 0.78 ± 0.01 0.75 ± 0.01 0.79B
T5 0.81 ± 0.01 0.76 ± 0.01 0.70 ± 0.01 0.70 ± 0.02 0.74E 0.81 ± 0.01 0.76 ± 0.01 0.70 ± 0.01 0.70 ± 0.02 0.74B
T6 0.83 ± 0.01 0.78 ± 0.02 0.74 ± 0.01 0.70 ± 0.01 0.76D 0.83 ± 0.01 0.78 ± 0.02 0.74 ± 0.01 0.70 ± 0.01 0.76B
Mean 0.82A 0.79B 0.74C 0.72D   0.99A 0.79B 0.74B 0.72B  
  1. Data are means of three replicates ± Standard Deviation. Means in the same row have the same letter are not significantly different at 0.05.