. 2015 Dec 23;29(6):855–864. doi: 10.5713/ajas.15.0840

Table 2.

Evolution of color and textural properties of breast meat and thigh meat from 817 crossbred chicken (817C), Arbor Acres broiler (AAB) and Hyline brown (HLB)

Samples	Breast meat			Thigh meat
Samples	817C	AAB	HLB	817C	AAB	HLB
L*	51.46±1.00^Ab	53.18±0.82^Aa	50.23±0.56^Ac	49.62±1.11^Ba	47.72±0.60^Bc	48.77±0.50^Bb
a*	7.08±0.78^Ba	5.87±0.54^Bb	4.54±0.14^Bc	12.30±1.24^Ab	9.55±0.56^Ac	15.01±0.47^Aa
b*	12.85±1.33^Aa	3.37±0.65^Bb	0.72±0.06^Bc	9.94±1.46^Ba	4.43±0.57^Ab	0.79±0.04^Ac
Cooking loss (%)	17.20±0.76^Ac	20.24±0.82^Ab	22.57±0.77^Ba	17.43±1.13^Ac	20.08±0.85^Ab	23.60±0.64^Aa
Pressing loss (%)	20.77±0.79^Bc	26.78±1.36^Aa	25.61±0.61^Ab	24.62±1.63^Ab	26.45±1.32^Ba	25.60±0.39^Aab
WBSF (N)	24.12±2.75^Bc	49.75±3.86^Bb	53.49±2.30^Ba	30.88±2.93^Ac	63.88±2.92^Ab	80.42±2.58^Aa

WBSF, Warner-Bratzler shear force.

Data are presented as mean±standard deviation (n = 3).

Different small letter in the same row indicated significantly (p<0.05) different among AAB, 817C, and HLB for breast meat or thigh meat.

Means with different capital letters in the same row indicated significantly (p<0.05) different between breast meat and thigh meat at a same breed.