. 2019 Mar 14;18:63. doi: 10.1186/s12944-019-1015-6

Table 5.

Effects of different treatments on chicken breast meat characteristics

Groups	Meat color			WHC⁴ (%)	Shear force (kg/mm²)	Cooking loss (%)
Groups	L^*	a^*	b^*	WHC⁴ (%)	Shear force (kg/mm²)	Cooking loss (%)
Control	51.18^a	12.71^a	16.02^a	66.47^a	2.81^a	16.95^a
IS	52.36^a	12.93^a	16.84^a	67.91^a	2.76^a	15.99^ab
CB	49.19^b	13.21^b	15.22^b	72.17^b	2.23^b	14.81^b
SECB	46.02^c	15.38^c	14.08^c	72.98^c	1.90^c	13.11^c
Flavomycin	51.27^a	12.36^a	16.11^a	66.79^a	2.79^a	16.45^a
SEM	0.45	0.14	0.16	0.48	0.03	0.10
P-value	0.031	0.026	0.021	0.019	0.028	0.034

The different superscript small letters in the same column a,b mean significant difference at 0.05 levels (P < 0.05)