Table 4 Effect of herbal mixture on the meat quality of pigeon squabs.

Basic meat quality parameters

 pH

6.02

5.94

5.94

0.309

 Color

7.03

7.09

7.27

0.164

 Odor

7.03

7.02

7.02

0.842

 Drip loss, %

7.43

7.40

7.63

0.160

 Cooking loss, %

22.00

24.67

28.00

0.147

 WHC, %

98.33

97.67

97.00

0.171

Nutritional meat composition, %

 Moisture

73.74^a

72.07^b

72.01^b

0.004

 Crude protein

20.89^a

19.14^b

19.64^ab

0.047

 Ash

1.27^b

1.93^a

1.76^a

< 0.001

  Fat

2.36^b

6.70^a

6.35^a

< 0.001

Meat oxidation parameters

 Peroxide

value, meq/kg

0.59

0.58

0.62

0.846

 TBA, mg

MDA/kg

0.14

0.13

0.14

0.885