Table 3.
CIE Lab–color parameters of goose meat (n = 96 breast muscles—raw meat; n = 24—cooked breast muscles for each kind of heat treatment).
| Parameters | Raw meat (R) | Heat treatment |
Total | Heat treatment P ≤ 0.05 | |||
|---|---|---|---|---|---|---|---|
| Water bath cooking (WBC) | Grilling (G) | Oven convection roasting (OCR) | Pan frying (PF) | ||||
| L∗ | 37.87c ± 2.14 | 58.41a ± 1.78 | 54.47b ± 1.09 | 54.06b ± 1.39 | 53.89b ± 2.11 | 55.21 ± 2.45 | 0.001 |
| a∗ | 19.30a ± 1.05 | 14.52c ± 1.00 | 12.27d ± 1.09 | 12.58d ± 0.39 | 16.04b ± 0.88 | 13.85 ± 1.72 | 0.001 |
| b∗ | 1.33c ± 0.23 | 4.07a ± 0.22 | 3.48b ± 0.34 | 3.47b ± 0.25 | 3.54b ± 0.34 | 3.64 ± 0.38 | 0.001 |
| C | 19.41a ± 1.04 | 15.01c ± 1.03 | 12.77d ± 1.09 | 13.03d ± 0.40 | 16.51b ± 0.86 | 14.33 ± 1.72 | 0.001 |
| hº | 3.91c ± 0.70 | 15.61a ± 1.27 | 16.36a ± 1.43 | 15.21a,b ± 1.27 | 13.73b ± 1.23 | 15.23 ± 1.54 | 0.005 |
a–dDifferent letters in the rows mean statistically significant differences between the group average, including thermal treatment (P ≤ 0.05).
x, yDifferent letters in the columns mean statistically significant differences between the group average, including the kind of meat (P ≤ 0.05).