Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Table 1

Measurements for pH, thawing loss, water holding capacity, and thermal leakage in breast meat with regard to the duration of freezing storage and thawing methods.

Traits	Thawing method	Frozen storage duration
		1 month	3 months	5 months	7 months
After thawing
Thawing loss (%)	a	^x3.56^b ± 0.30	^x4.05^b ± 0.46	5.11^a ± 0.30	5.04^a ± 0.40
	w	^x3.82^b ± 0.28	^x3.89^b ± 0.61	4.96^a ± 0.81	4.94^a ± 0.34
	m	^y2.46^b ± 0.48	^y3.02^b ± 0.40	4.38^a ± 0.52	4.59^a ± 0.50
pH	a	5.96 ± 0.16	5.96 ± 0.14	5.86 ± 0.10	5.99 ± 0.12
	w	6.01 ± 0.08	5.95 ± 0.11	5.89 ± 0.14	5.90 ± 0.11
	m	5.91 ± 0.10	5.90 ± 0.13	5.86 ± 0.12	5.89 ± 0.09
WHC (%)	a	15.60^b ± 1.30	15.95^b ± 0.98	16.60 ± 1.08	18.02^a ± 1.31
	w	15.21^b ± 1.36	15.62^b ± 1.48	16.21± 1.51	17.92^a ± 1.40
	m	16.45^b ± 1.30	16.52^b ± 1.23	16.81 ± 1.10	17.80^a ± 1.43
After cooking
Thermal leakage (%)	a	^x25.03^b ± 3.05	^x26.12^b ± 2.98	26.04 ± 2.52	28.03^a ± 2.95
	w	^x25.92^b ± 2.32	^x26.10^b ± 3.38	26.10 ± 3.14	28.52^a ± 3.05
	m	^y23.81^b ± 3.29	^y24.47^b ± 3.20	25.80 ± 4.29	27.19^a ± 3.52

Note.  ± s: arithmetic mean ± standard deviation; a: atmospheric air (); w: water (); m: microwave oven (). ^a,bValues in rows with different letters differ significantly . ^x,yValues in columns with different letters differ highly significantly .