Table 5 The effect of carcass weight on pH, water holding capacity and cooking loss of breast meat
| Carcass weight (g)1 | pH | WHC2 (%) | Cooking loss (%) |
| I | 5.96±0.08 | 53.18±1.98 | 24.61±1.74a |
| Ⅱ | 6.01±0.16 | 53.68±1.93 | 22.58±1.26b |
| Ⅲ | 5.98±0.09 | 54.85±3.00 | 22.92±1.43b |
| Ⅳ | 5.94±0.03 | 53.75±2.87 | 22.05±1.61bc |
| Ⅴ | 5.91±0.05 | 54.82±1.89 | 21.04±0.83c |
a∼c Means±SD in the same column with different letters are significantly different (P<0.05).1 Ⅰ: <2,200 g, Ⅱ: 2,200∼2,400 g, Ⅲ: 2,400∼2,600 g, Ⅳ: 2,600∼2,800 g, Ⅴ: 2,800 g≤.2 Water holding capacity.