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.