Table 4. Meat pH, instrumental color, water holding capacity, cooking loss, and shear force of broilers from conventional and animal welfare-certified farms

Items		Conventional farm			Animal welfare-certified farm			Mean		SEM	p-value
Items		1	2	3	1	2	3	Conventional farm	Animal welfare-certified farm	SEM	p-value
Breast meat
pH		5.90	5.89	5.97	6.03	6.05	6.03	5.92^b	6.04^a	0.018	<0.001
Color	L*	56.24	54.91	54.32	55.74	57.28	52.67	55.16	55.23	0.378	0.902
	a*	1.90	1.81	1.64	1.91	1.92	1.57	1.78	1.80	0.073	0.916
	b*	6.23	6.39	7.81	6.65	6.26	9.42	6.81	7.44	0.270	0.092
WHC (%)		50.48	50.04	50.76	46.79	54.12	50.93	50.43	50.61	0.728	0.888
Cooking loss (%)		17.78	18.76	18.75	18.56	16.80	17.59	18.43	17.65	0.322	0.238
Shear force (N)		22.32	24.30	23.78	31.86	26.53	26.55	23.47^b	28.31^a	0.630	<0.001
Thigh meat
pH		6.39	6.30	6.30	6.36	6.30	6.35	6.33	6.34	0.014	0.725
Color	L*	54.33	56.25	55.01	56.32	55.39	54.85	55.20	55.52	0.367	0.671
	a*	8.23	7.73	6.59	6.99	8.32	7.44	7.52	7.58	0.169	0.806
	b*	7.36	8.34	9.43	7.25	7.30	12.32	8.38	8.96	0.374	0.123
WHC (%)		48.78	49.29	52.40	53.37	49.44	51.73	50.15	51.51	0.640	0.274
Cooking loss (%)		24.58	29.72	27.64	25.70	24.73	25.62	27.31^a	25.35^b	0.535	<0.050
Shear force (N)		22.26	25.29	24.09	26.03	24.76	25.60	23.88^b	25.46^a	0.381	<0.050

Means with different superscripts between conventional and animal welfare-certified farms are significantly different at p<0.05.
WHC, water holding capacity.