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Quality indices of chicken breast meat determined at 24 h postmortem
| Quality index | p-value1 |
|---|---|
| Lightness (L*) | 56.97±2.22 |
| Redness (a*) | 1.99±0.92 |
| Yellowness (b*) | 3.35±1.44 |
| pH at 24 h | 5.99±0.08 |
| Drip loss (%) | 0.71±0.24 |
| Cook loss (%) | 23.20±3.40 |
Mean±standard deviation calculated from 6 biological replicates.
