Table 6.

Technological properties of broiler breast meats.

Property	Non-WB	WB	p-Value
pHu	6.01 ± 0.06	6.04 ± 0.06	0.717
L*-value	52.21 ± 0.75	54.82 ± 0.54	0.018
a*-value	2.60 ± 0.23	2.66 ± 0.17	0.821
b*-value	0.53 ± 0.24	2.99 ± 0.99	0.065
Drip loss (%)	0.89 ± 0.14	2.04 ± 0.23	0.004
Cook loss (%)	19.54 ± 1.95	22.81 ± 3.04	0.396
Shear force (N)	39.79 ± 2.68	26.87 ± 4.09	0.032
Hardness (N)	27.48 ± 0.86	27.02 ± 3.17	0.894

The data are presented as mean ± standard error. non-WB = non-wooden breast (n = 7). WB = wooden breast (n = 5). L*, a*, and b*-value indicate lightness, greenness/redness and blueness/yellowness, respectively, in CIE L*a*b* color system.