Table 4. Conformation parameters of the three color characteristics of chicken breast meat.
| Parameters | Dark L*<50 | Normal (50≤L*≤56) | Light L*>56 |
|---|---|---|---|
| Direct measurement data | |||
| Thickness (cm) | 3.56±0.06a | 3.56±0.05a | 3.41±0.04b |
| Bottom area (cm2) | 85.78±0.52a | 85.68±0.94a | 86.23±0.92a |
| Volume (mL) | 180.90±3.74b | 203.80±4.27a | 204.53±4.62a |
| Imaging analysis data | |||
| Thickness (cm) | 3.09±0.07a | 3.18±0.05a | 3.12±0.05a |
| Bottom area (cm2) | 92.83±0.84ab | 91.73±0.96b | 94.60±0.96a |
| Perimeter (cm) | 44.07±0.30b | 43.95±0.30b | 45.58±0.39a |
a–b
Means in the same row with different letters are significantly different (P<0.05).