Table 6.
Results of the subjective color analysis.
| Temperature (°C) | Time (min) | Closed | Opened | ||
|---|---|---|---|---|---|
| W/O | W | W/O | W | ||
| 150 | 5 | 7.6 ± 0.5 | 7.8 ± 0.6 | 8.7 ± 0.5 | 8.0 ± 0.7 |
| 10 | 6.4 ± 0.7 | 6.7 ± 1.4 | 7.9 ± 0.4 | 6.8 ± 2.2 | |
| 15 | 4.6 ± 0.7 | 7.3 ± 0.9 | 7.0 ± 0.8 | 7.5 ± 0.6 | |
| 190 | 5 | 6.0 ± 1.2 | 6.9 ± 1.4 | 7.0 ± 1.2 | 7.6 ± 0.5 |
| 10 | 5.5 ± 1.0 | 5.9 ± 0.6 | 5.8 ± 1.5 | 5.8 ± 1.8 | |
| 15 | 4.5 ± 0.8 | 5.0 ± 0.0 | 5.0 ± 1.4 | 6.0 ± 1.2 | |
| 230 | 5 | 5.8 ± 0.8 | 5.2 ± 0.7 | 6.7 ± 1.2 | 8.0 ± 0.7 |
| 10 | 4.5 ± 0.7 | 5.0 ± 1.0 | 4.8 ± 1.2 | 5.0 ± 1.7 | |
| 15 | 3.4 ± 1.0 | 2.8 ± 1.4 | 4.4 ± 1.3 | 4.5 ± 0.6 | |
Closed/Opened: the position of the top plate of the contact grill; W/O: chicken breast sample without (w/o) skin; W: chicken breast sample with (w) skin. The meaning of the values is explained in the section of Materials and Methods.