Table 1. Effect of stunning (with electric, CO₂ gas and N₂ gas) and non-stunning halal method on pH_24h and color value of chicken meat and small intestine

Items	Treatments¹⁾
Items	Elec-stun	CO₂-gas	N₂-gas	Halal
pH_24h
Meat	6.10 ± 0.08^b	5.88 ± 0.08^d	6.04 ± 0.03^c	6.26 ± 0.06^a
Small intestine (Fresh)	6.38 ± 0.06^b	6.20 ± 0.06^d	6.28 ± 0.04^c	6.62 ± 0,06^a
Color value
Meat
L*	55.17 ± 3.02^b	51.45 ± 2.26^c	54.62 ± 1.24^b	58.63 ± 0.98^a
a*	2.90 ± 0.35^c	4.12 ± 0.23^a	3.57 ± 0.08^b	1.72 ± 0.15^d
b*	5.89 ± 1.45^a	4.55 ± 0.74^c	5.46 ± 0.17^b	6.19 ± 0.06^a
Small intestine (Fresh)
L*	60.11 ± 1.19^b	54.94 ± 0.86^d	58.29 ± 0.62^c	62.66 ± 0.73^a
a*	11.37 ± 0.56^c	16.03 ± 0.51^a	13.47 ± 0.11^b	9.8 ± 0.42^d
b*	13.44 ± 0.68^b	8.58 ± 0.56^d	12.55 ± 0.61^c	14.24 ± 0.18^a
Small intestine (Cooked)
L*	69.93 ± 1.30^b	63.78 ± 0.75^d	67.64 ± 0.99^c	71.56 ± 0.71^a
a*	5.44 ± 0.22^c	8.61 ± 0.34^a	6.49 ± 0.11^b	4.65 ± 0.46^d
b*	15.27 ± 0.49^b	10.62 ± 0.78^d	14.57 ± 0.28^c	16.11 ± 0.19^a

Treatments: Elec-stun, electrical stunning method; CO₂-gas, 80% CO₂ gas stunning method; N₂-gas, 98% N₂ gas stunning method; Halal, non-stunning method. n = 40.
Different superscript letters in same row means significant differences (p < 0.05).