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Table 7 Color and texture of breast nuggets and patties stored at −18 °C for a storage period of 90 days

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
Color Broiler meat nuggets   Broiler meat patties  
  0 day 30 day 60 day 90 day Mean 0 day 30 day 60 day 90 day Mean
T 1 112 ± 1.15 109 ± 1.53 105 ± 1.53 100 ± 1.52 106.92B 112 ± 0.58 108 ± 0.58 106 ± 1.53 101 ± 1.73 107.08C
T 2 113 ± 2.00 110 ± 2.00 106 ± 2.02 101 ± 1.99 107.50B 113 ± 0.58 110 ± 0.58 107 ± 1.15 104 ± 2.08 109.00B
T 3 115 ± 1.00 110 ± 1.53 106 ± 1.56 101 ± 1.54 108.50B 115 ± 0.58 111 ± 0.58 108 ± 0.58 103 ± 0.58 109.67B
T 4 116 ± 1.73 112 ± 2.52 108 ± 2.52 103 ± 2.53 110.00A 116 ± 0.58 112 ± 0.58 109 ± 1.00 105 ± 0.58 110.92A
T 5 108 ± 2.00 103 ± 3.51 99 ± 3.51 94 ± 3.50 101.25C 106 ± 2.08 101 ± 1.53 99 ± 0.58 96 ± 0.58 101.00E
T 6 109 ± 1.53 104 ± 3.06 100 ± 3.01 95 ± 3.04 102.42C 108 ± 1.54 102 ± 0.58 100 ± 0.58 97 ± 1.15 102.17D
Mean 112.39A 108.33B 104.33C 99.33D 106.92B 112.11A 107.83B 105.17C 101.44D 107.08C
Texture           
T 1 1110 ± 2.5 1118 ± 2.5 1125 ± 2.52 1134 ± 2.52 1122.1C 1143 ± 2.52 1149 ± 2.63 1158 ± 3.21 1165 ± 2.43 1147.8C
T 2 1120 ± 4.0 1128 ± 4.0 1135 ± 4.10 1144 ± 4.00 1131.8A 1153 ± 4.00 1159 ± 3.23 1168 ± 3.52 1175 ± 4.12 1157.5A
T 3 1115 ± 2.1 1123 ± 2.1 1130 ± 2.08 1139 ± 2.08 1127.1B 1148 ± 2.08 1154 ± 2.45 1163 ± 2.65 1170 ± 3.67 1152.8B
T 4 1113 ± 3.1 1121 ± 3.1 1128 ± 3.06 1137 ± 3.06 1125.1B 1146 ± 3.06 1152 ± 3.87 1161 ± 3.98 1168 ± 1.32 1150.8B
T 5 1108 ± 1.0 1116 ± 1.1 1123 ± 1.09 1132 ± 1.00 1119.8D 1141 ± 1.00 1147 ± 1.54 1156 ± 1.63 1163 ± 1.32 1145.5D
T 6 1115 ± 1.1 1123 ± 1.1 1130 ± 1.00 1139 ± 1.00 1126.8B 1148 ± 1.00 1154 ± 1.43 1163 ± 1.47 1170 ± 1.23 1152.5B
Mean 1113.7D 1121.7C 1128.7B 1137.7A   1138.7D 1147.7C 1156.7B 1161.7A  
  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.