Table 2.

Color of the surface of broiler breast with different degree of myopathies.

Myopathy Degree	Wooden Breast			White Striping			Spaghetti Meat		RMSE	Significance
	0	1	2	0	1	2	0	1		WB	WS	SM
n	133	133	34	175	90	35	284	16
L*	52.3 b	52.7 b	54.1 a	52.1 c	53.1 b	54.2 a	52.6	53.6	2.59	0.005	0.005	0.304
a*	−1.77 b	−1.41 a	−1.32 a	−1.74 b	−1.36 a	−1.17 a	−1.59	−1.05	0.921	0.001	0.005	0.375
b*	5.10 b	5.65 a	5.81 a	5.00 c	5.75 b	6.73 a	5.32 b	7.22 a	1.43	0.005	<0.001	0.002
Chroma*	5.57 b	6.03 a	6.11 a	5.49 c	6.08 b	6.93 a	5.75 b	7.39 a	1.32	0.042	<0.001	0.003
Hue°	110.9 a	106.1 ab	104.8 b	111.3 a	104.3 b	101.6 b	108.6	99.2	14.9	0.014	0.002	0.232
R630-R580	4.11 b	4.82 a	5.19 a	4.20 c	4.88 b	5.44 a	4.48 b	5.74 a	1.41	<0.001	<0.001	0.038
R630/R580	1.21 b	1.25 a	1.26 a	1.22	1.24	1.26	1.23	1.29	0.10	0.009	0.120	0.139

RMSE: root mean square error; a, b, c: mean values in the same row with different letters within myopathy differ significantly (p ≤ 0.05); R630-R580: reflectance at 630 nm minus reflectance at 580 nm; R630/R580: ratio between reflectance at 630 nm and reflectance at 580 nm.