Table 3. Correlation between the colors and water-holding capacity (determined as thawing loss and drip loss) of chicken breast meat.

Parameters	Correlation coefficient (r)
	Thawing loss	Drip loss
Direct measurement data
L*	0.72	0.62
a*	0.23	0.06
b*	0.60	0.34
Imaging analysis data
R	0.55	0.27
G	0.63	0.38
B	0.43	0.26
L*	0.61	0.36
a*	0.63	0.45
b*	0.40	0.20