Table 6 The effect of carcass weight on pH, water holding capacity and cooking loss of leg meat
| Carcass weight (g)1 | pH | WHC2 (%) | Cooking loss (%) |
| I | 6.57±0.11b | 58.24±1.38ab | 27.18±2.01 |
| Ⅱ | 6.65±0.17ab | 58.31±1.26ab | 26.49±2.35 |
| Ⅲ | 6.73±0.16a | 58.00±3.02b | 26.61±2.43 |
| Ⅳ | 6.69±0.14ab | 60.79±3.39a | 26.20±2.73 |
| Ⅴ | 6.66±0.12ab | 58.39±2.12ab | 26.44±1.63 |
a,b 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.