Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

Table 3

Spearman’s ρ correlation indices and p-values of meat quality parameters 24 h after slaughter.

	Met conc.	Weight	Pse	pH	Drip loss	Cooking loss	L^∗	a^∗	b^∗	SI	Shelf life
Weight	0.914
	0.000
Pse	0.051	.012
	0.609	.906
pH	0.176	0.267	0.103
	0.011	0.000	0.301
Drip loss	−0.205	−0.257	−0.036	−0.209
	0.003	0.000	0.719	0.002
Cooking loss	−0.377	−0.359	0.115	−0.214	0.232
	0.000	0.000	0.257	0.029	0.018
L^∗	−0.250	−0.239	−0.134	−0.308	0.260	0.357
	0.000	0.000	0.180	0.000	0.000	0.000
a^∗	−0.246	−0.143	0.019	−0.114	0.072	0.107	−0.104
	0.000	0.038	0.852	0.099	0.302	0.279	0.132
b^∗	−0.085	−0.039	0.011	−0.187	0.127	0.079	0.533	0.318
	0.220	0.575	0.910	0.007	0.066	0.424	0.000	0.000
Sensory Index	−0.147	−0.158	−0.087	−0.018	−0.078	0.029	−0.346	−0.001	−0.443
	0.034	0.022	0.384	0.794	0.261	0.770	0.000	0.991	0.000
Shelf life	−0.094	−0.042	−0.196	0.151	−0.084	−0.217	−0.447	0.038	−0.380	0.579
	0.174	0.546	0.049	0.029	0.228	0.027	0.000	0.581	0.000	0.000
WS	0.159	0.207	−0.116	0.194	−0.036	−0.087	0.354	0.131	0.343	−0.442	−0.364
	0.021	0.003	0.244	0.005	0.609	0.381	0.000	0.058	0.000	0.000	0.000