. 2017 Jul 25;54(3):253–261. doi: 10.2141/jpsa.0160122

Table 2. Colors and water-holding capacity (determined as thawing loss and drip loss) of the three color characteristics of chicken breast meat.

Parameters	Dark (L*<50)	Normal (50≤L*≤56)	Light (L*>56)
Thawing loss (%)	2.48±0.23^c	4.51±0.21^b	5.76±0.28^a
Drip loss (%)	1.43±0.11^c	2.09±0.20^b	2.69±0.23^a

Direct measurement data
L*	48.35±0.25^c	54.34±0.06^b	58.21±0.29^a
a*	6.78±0.17^a	6.67±0.18^a	5.69±0.16^b
b*	11.81±0.29^b	16.03±0.21^a	16.51±0.24^a

Imaging analysis data
R	148.06±1.02^c	155.45±0.82^b	160.29±0.93^a
G	118.25±1.67^c	130.92±0.88^b	140.86±1.10^a
B	91.23±1.42^c	97.30±1.08^b	105.75±1.19^a
L*	51.92±0.57^c	56.18±0.32^b	59.47±0.40^a
a*	7.76±0.42^a	4.40±0.25^b	1.94±0.19^c
b*	19.32±0.35^b	21.68±0.32^a	21.44±0.36^a

^a–c

Means in the same row with different letters are significantly different (P<0.05).