Treatment Storage days
pH Broiler meat Nuggets Broiler meat Patties
T1 0 day 30 day 60 day 90 day 0 day 30 day 60 day 90 day
T2 6.17 ± 1.07 6.03 ± 1.08 6.11 ± 1.14 6.22 ± 1.25 6.07 ± 1.04 6.03 ± 1.08 6.11 ± 1.14 6.22 ± 1.25
T3 6.04 ± 0.30 6.20 ± 1.26 6.34 ± 1.30 6.39 ± 1.35 6.02 ± 0.30 6.18 ± 1.06 6.28 ± 1.28 6.39 ± 1.35
T4 5.92 ± 0.07 6.00 ± 1.00 6.07 ± 1.09 6.12 ± 1.10 5.90 ± 0.07 6.00 ± 0.10 6.07 ± 1.09 6.12 ± 1.10
T5 5.82 ± 0.05 5.89 ± 0.09 5.93 ± 0.18 6.01 ± 1.10 5.81 ± 0.05 5.89 ± 0.09 5.93 ± 0.24 6.01 ± 0.29
T6 6.43 ± 1.19 6.55 ± 1.31 6.65 ± 1.40 6.72 ± 1.41 6.41 ± 0.07 6.55 ± 0.09 6.65 ± 0.04 6.72 ± 0.03
Water Activity
T1 0.80 ± 0.01 0.79 ± 0.01 0.76 ± 0.02 0.74 ± 0.03 0.80 ± 0.01 0.79 ± 0.01 0.76 ± 0.01 0.74 ± 0.03
T2 0.82 ± 0.03 0.80 ± 0.11 0.75 ± 0.01 0.71 ± 0.01 0.82 ± 0.03 0.80 ± 0.01 0.75 ± 0.01 0.71 ± 0.01
T3 0.84 ± 0.04 0.81 ± 0.04 0.76 ± 0.01 0.74 ± 0.03 0.84 ± 0.04 0.81 ± 0.01 0.76 ± 0.02 0.74 ± 0.03
T4 0.84 ± 0.04 0.82 ± 0.01 0.78 ± 0.04 0.74 ± 0.02 0.84 ± 0.04 0.82 ± 0.01 0.78 ± 0.01 0.74 ± 0.02
T5 0.80 ± 0.01 0.76 ± 0.03 0.70 ± 0.03 0.71 ± 0.02 0.80 ± 0.01 0.76 ± 0.01 0.70 ± 0.05 0.71 ± 0.02
T6 0.83 ± 0.03 0.78 ± 0.01 0.74 ± 0.01 0.70 ± 0.01 0.83 ± 0.03 0.78 ± 0.03 0.74 ± 0.01 0.70 ± 0.01
Values are expressed as mean ± SE
Means in the same row have the same letter are not significantly different at (0.05)
Table 4: pH and water activity of leg nuggets and patties at various storage intervals stored at -18°C.