Table 2.
Meat color and physical characteristics of duck breast meats according different stocking densities
Treatments1 | CIE | Physical characteristics2 |
L* | a* | b* | CL (%) | SF (g/cm2) | WHC (%) |
T1 | 30.4 | 14.4 | 4.66 | 24.6 | 9.10 | 60.7 |
T2 | 31.9 | 15.4 | 5.71 | 24.4 | 8.65 | 58.6 |
T3 | 32.0 | 16.0 | 5.60 | 24.9 | 7.88 | 59.7 |
T4 | 34.6 | 16.9 | 6.29 | 29.2 | 8.23 | 60.7 |
T5 | 34.3 | 16.3 | 5.63 | 25.4 | 7.95 | 59.7 |
T6 | 34.6 | 17.3 | 6.59 | 26.0 | 8.69 | 59.0 |
SEM3 | 0.86 | 0.48 | 0.319 | 0.76 | 0.479 | 1.04 |
P-value | | | | | | |
Linear | <0.05 | <0.05 | <0.05 | <0.05 | 0.395 | 0.601 |
Quadratic | 0.361 | 0.337 | 0.365 | 0.062 | 0.116 | 0.910 |
T1, 4 birds/m2; T2, 5 birds/m2; T3, 6 birds/m2; T4, 7 birds/m2; T5, 8 birds/m2; T6, 9 birds/m2.
Physical characteristics: CL, cooking loss; SF, share force; WHC, water holding capacity.
Standard error of means.