Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Table 3

Texture parameters (Warner–Bratzler test and texture profile analysis) of nonmarinated and marinated roasting breast muscles of slaughter pheasants.

Parameter	Nonmarinated	Marinated			SEM
	Group C	Group W	Group B	Group LJ
Warner–Bratzler shear force (N)	25.86^a ± 2.86	18.26^c ± 2.34	19.85^c ± 1.98	21.48^b ± 2.02	0.42
Texture profile analysis (TPA)
Hardness (N)	24.48^a ± 3.80	17.18^bc ± 2.80	16.82^b ± 2.56	18.29^b ± 3.20	0.20
Resilience	0.20 ± 0.05	0.18 ± 0.04	0.17 ± 0.06	0.19 ± 0.04	0.01
Cohesiveness	0.30 ± 0.06	0.23 ± 0.05	0.22 ± 0.05	0.29 ± 0.04	0.02
Springiness (mm)	2.29^a ± 0.30	1.41^c ± 0.28	1.47^c ± 0.32	1.76^b ± 0.42	0.08
Chewiness (MJ)	18.02^a ± 2.56	5.40^c ± 1.86	5.11^c ± 1.90	9.53^b ± 2.56	0.26

Data are expressed as arithmetic mean ± standard deviation (). Group C: control group, nonmarinated; group W: marinated in acid whey; group B: marinated in butter milk; group LJ: marinated in lemon juice. ^a,b,cValues in rows with different letters differ significantly ().