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

Table 3

Measurements of instrumental assessment of texture (Warner-Bratzler, shear force N) of breast meat with regard to duration of freezing storage and methods of thawing.

Traits	Thawing method	Frozen storage duration
		1 month	3 months	5 months	7 months
After thawing	a	13.98^a ± 1.86	13.05 ± 1.12	^y12.04 ± 1.48	^y11.84^b ± 2.10
	w	14.06^a ± 1.80	14.09^a ± 1.09	^y13.00 ± 1.56	^y12.01^b ± 1.62
	m	14.24^a ± 2.20	14.09 ± 2.47	^x14.82 ± 2.20	^x12.18^b ± 2.00
After cooking	a	18.12^a ± 2.86	18.05 ± 1.48	17.85 ± 1.87	^y15.02^b ± 1.80
	w	18.25^a ± 1.89	18.32 ± 2.20	18.44 ± 3.50	^y15.12^b ± 1.58
	m	19.18^a ± 2.56	19.00 ± 2.46	18.62 ± 2.56	^x17.02^b ± 2.00

Note.  ± s: average value ± 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 .