Table 3. pH, instrumental color, cooking loss (%) and water holding capacity (WHC, %) of chicken thigh meat from conventional and animal welfare farm during cold storage

Items		Treatment	Storage (days)					SEM
Items		Treatment	1	3	5	7	9	SEM
pH		CT	6.59^b	6.59^b	6.78^Ab	6.76^Ab	7.07^a	0.046
		WT	6.52	6.54	6.59^B	6.56^B	6.59	0.029
		SEM	0.037	0.039	0.053	0.034	0.027
Color	L*	CT	53.26	53.21	53.00	52.65	52.84	0.464
		WT	53.75	52.91	53.03	53.02	53.09	0.475
		SEM	0.335	0.748	0.285	0.494	0.325
	a*	CT	6.50^B	6.53^B	6.64^B	6.89^B	6.72^B	0.218
		WT	8.56^A	8.29^A	8.38^A	8.24^A	8.39^A	0.200
		SEM	0.195	0.310	0.154	0.206	0.134
	b*	CT	8.20^c	9.26^bc	10.57^b	12.38^Aa	12.38^Aa	0.406
		WT	8.21^c	9.49^bc	10.43^ab	10.53^Bab	11.09^Ba	0.326
		SEM	0.367	0.456	0.302	0.421	0.258
Cooking loss		CT	26.34	29.45	29.39	27.34	25.56	1.151
		WT	29.33	29.73	29.88	28.38	28.11	1.417
		SEM	1.863	0.995	0.791	1.349	1.194
WHC		CT	54.14	58.56	56.58	54.24	54.90	2.211
		WT	53.23	57.02	58.51	54.81	57.74	1.945
		SEM	1.615	1.684	1.961	1.698	3.083

Means within the same column with different letters are significantly different (p<0.05).
Means within the same row with different letters are significantly different (p<0.05).
CT, chicken thigh meat from conventional farm; WT, chicken thigh meat from animal welfare farm.