Table 1. pH, proximate composition, 10% trichloroacetic acid (TCA)-soluble α-amino groups, and the protein carbonyl content of chicken breast and thigh

Property	Breast	Thigh	SEM¹⁾
pH	5.81^B	6.49^A	0.005
Proximate composition
Moisture (%)	76.13	76.57	0.265
Crude protein (%)	21.40^A	19.15^B	0.115
Crude fat (%)	1.07^B	3.10^A	0.230
Crude ash (%)	1.40^A	1.19^B	0.068
α-Amino groups (mM/g)	0.23^B	0.27^A	0.002
Protein carbonyl (nmol/mg)	4.01^B	5.06^A	0.215

Standard error of the least square mean.
Different upper case letters indicate significant differences between means (p<0.05).