Table 3.
Color parameters and the pH of the chicken meat.
| Parameters | L* | a* | b* | h* | C* | ΔΕ | pH |
|---|---|---|---|---|---|---|---|
| Thigh meat | |||||||
| Control | 54.41 a | 3.42 b | 11.62 b | 0.79 | 12.16 ab | 0.00 | 6.25 a |
| E1 | 55.44 a | 6.74 a | 12.80 ab | 1.33 | 13.16 a | 3.86 | 5.97 b |
| E2 | 53.04 ab | 5.31 ab | 13.80 ab | 1.34 | 12.36 ab | 3.19 | 6.07 ab |
| E3 | 50.66 b | 2.17 b | 12.18 b | 1.32 | 12.04 ab | 3.99 | 5.96 b |
| E4 | 52.91 ab | 7.63 a | 17.20 a | 1.41 | 11.01 b | 7.16 | 6.04 b |
| SEM | 0.625 | 0.577 | 0.756 | 0.100 | 0.295 | - | 0.033 |
| p value | 0.0170 | 0.0061 | 0.0200 | 0.2786 | 0.0254 | - | 0.0284 |
| Breast meat | |||||||
| Control | 53.24 | 1.10 | 13.89 b | 0.89 | 13.81 ab | 0.00 | 5.92 |
| E1 | 55.35 | 1.75 | 15.90 ab | 0.89 | 12.68 ab | 2.98 | 5.90 |
| E2 | 54.28 | 0.98 | 16.80 a | 0.81 | 14.34 a | 3.09 | 6.02 |
| E3 | 53.11 | 1.56 | 18.21 a | 0.87 | 13.70 ab | 4.34 | 5.90 |
| E4 | 55.37 | 1.35 | 17.10 a | −0.50 | 11.84 b | 3.86 | 6.04 |
| SEM | 0.483 | 0.331 | 0.440 | 0.225 | 0.358 | - | 0.030 |
| p value | 0.4143 | 0.9550 | 0.0167 | 0.6456 | 0.1802 | - | 0.3758 |
a,b Means within a column with no common superscript differ (p < 0.05).