Influence of Different Production Systems on the Quality and Shelf Life of Poultry Meat: A Case Study in the German Sector
Table 2
Mean values and standard deviations of investigated meat quality parameters during storage (alternative: n = 24 per investigation point; conventional: n = 13 per investigation point).
0 h
72 h
120 h
168 h
240 h
288 h
Weight (g)
Alternative
277.44 ± 36.16
Conventional
300.74 ± 28.19
pH
Alternative
6.25 ± 0.11
6.15±0.13
6.24 ± 0.10
6.24 ± 0.13
6.95±0.49
7.28 ± 0.35
Conventional
6.30 ± 0.23
6.30±0.18
6.29 ± 0.16
6.35 ± 0.13
7.24±0.29
7.34 ± 0.46
Cooking loss (%)
Alternative
14.13 ± 1.63
Conventional
16.54 ± 4.52
Thawing loss (%)
Alternative
5.05 ± 1.83
2.29 ± 0.79
Conventional
4.89 ± 1.24
3.12 ± 1.45
value
Alternative
57.82 ± 1.95
56.41 ± 1.97
55.79±2.45
55.60±1.71
55.59 ± 1.44
51.21 ± 2.49
Conventional
58.35 ± 0.96
57.43 ± 2.67
57.80±2.36
57.55±2.35
54.12 ± 2.29
52.85 ± 3.28
value
Alternative
5.25±0.64
5.89±1.18
5.77±1.46
5.75±0.90
5.73±0.80
6.70±1.49
Conventional
4.07±0.54
3.87±0.53
4.15±0.98
3.87±0.79
4.15±1.21
4.41±1.21
value
Alternative
21.17±1.67
24.86±4.23
25.32±3.67
25.14±3.25
26.60±3.91
24.95±3.34
Conventional
16.45±1.55
13.29±0.81
14.93±4.64
14.16±1.16
18.07±2.22
17.57±2.37
TBARS (mg MDA/kg)
Alternative
0.120 ± 0.018
0.115 ± 0.013
0.121 ± 0.011
0.132 ± 0.017
0.152 ± 0.019
0.133 ± 0.028
Conventional
0.115 ± 0.014
0.111 ± 0.011
0.118 ± 0.13
0.119 ± 0.014
0.150 ± 0.017
0.144 ± 0.021
Bold parameters indicate differences between productions systems are significant at the 0.05 level.