Table 6. Effect of aerobic, vacuum and different modified atmosphere packagings on TBARS and tenderness of poultry breast fillets

Packaging methods		Storage time (D)						p-value
Packaging methods		0	2	4	6	8	10	d	trt	d×trt
TBARS	Control	0.40ⁱ±0.00	0.40ⁱ±0.00	0.79^de±0.01	0.89^cd±0.05	1.25^b±0.00	1.92^a±0.04	<0.0001	<0.0001	<0.0001
	VP	0.40ⁱ±0.00	0.40ⁱ±0.00	0.42ⁱ±0.00	0.47^hi±0.04	0.49^ghi±0.04	0.51^gh±0.03
	MAP-1	0.39ⁱ±0.01	0.39ⁱ±0.01	0.51^cd±0.05	0.45^hi±0.03	0.63^fg±0.10	0.69^ef±0.08
	MAP-2	0.39ⁱ±0.00	0.40ⁱ±0.00	0.49^ghi±0.02	0.56^gh±0.05	0.72^ef±0.01	0.87^cd±0.02
Tenderness	Control	24.63^a±2.72	14.84^cde±1.24	12.60^de±0.68	14.14^cde±1.48	13.66^de±0.29	13.39^de±0.31	<0.0001	0.0136	0.1408
	VP	16.57^bcd±2.26	14.14^cde±0.47	11.34^e±0.52	11.54^e±0.59	13.69^de±0.29	13.45^de±0.29
	MAP-1	19.02^b±2.69	12.91^de±1.17	12.48^de±0.62	11.76^e±0.48	14.04^cde±0.62	14.15^cde±0.49
	MAP-2	17.67^bc±2.35	13.77^cde±0.93	12.56^de±0.40	11.58^e±0.70	13.53^de±0.31	13.23^de±0.31

Control, aerobic packaging; VP, vacuum packaging; MAP-1, modified atmosphere packaging 1 (0% O₂, 40% CO₂, 60% N₂); MAP-2, modified atmosphere packaging 2 (20% O₂, 40% CO₂, 40% N₂).
Superscripts indicate a statistical significant difference between days and treatment (p<0.05).
TBARS, thiobarbituric acid reactive substances.