Table 3.
CIE Color values of raw chicken breast meat with different levels of oregano oil during storage at 4 °C.
| Time | Control (None) | 100 ppm Oregano | 300 ppm Oregano | 400 ppm Oregano | 5 ppm BHA | SEM |
|---|---|---|---|---|---|---|
| L*-value | ||||||
| Day 0 | 64.47 ab,x | 64.40 ab,x | 64.35 b,x | 64.82 ab,x | 64.91 a,x | 0.12 |
| Day 3 | 63.49 a,y | 63.74 a,xy | 63.84 a,y | 64.04 a,x | 63.89 a,y | 0.15 |
| Day 7 | 62.71 b,z | 63.64 ay | 63.74 a,y | 63.95 a,x | 63.67 a,y | 0.18 |
| SEM | 0.14 | 0.14 | 0.09 | 0.23 | 0.13 | |
| a*-value | ||||||
| Day 0 | 8.65 a,x | 8.62 a,x | 8.55 a,x | 8.62 a,x | 8.59 a,x | 0.10 |
| Day 3 | 6.36 a,y | 6.35 a,y | 6.39 a,y | 6.50 a,y | 6.38 a,y | 0.09 |
| Day 7 | 6.16 a,y | 6.26 a,y | 6.39 a,y | 6.48 a,y | 6.37 a,y | 0.11 |
| SEM | 0.07 | 0.16 | 0.10 | 0.08 | 0.06 | |
| b*-value | ||||||
| Day 0 | 20.87 c,x | 21.07 cb,x | 21.27 b,x | 21.85 a,x | 21.70 a,x | 0.09 |
| Day 3 | 18.90 bc,y | 19.01 c,y | 19.75 bc,y | 21.41 a,y | 20.80 ab,y | 0.28 |
| Day 7 | 18.62 b,y | 18.58 b,y | 18.68 a,y | 19.29 a,z | 18.97 ab,z | 0.10 |
| SEM | 0.15 | 0.14 | 0.28 | 0.08 | 0.16 |
a–c Values with different letters within a row are significantly different (p < 0.05). n = 4; x–z Values with different letters within a column are significantly different (p < 0.05). Abbreviation: SEM, standard error of the mean; BHA, butylated hydroxyanisole.