Table 4.
Effect of woody breast (WB) condition on instrumental color measurements of cooked chicken patties.
| Treatment (mixture)1 | Lightness (L∗) | Redness (a∗) | Yellowness (b∗) | ΔE∗ab | |
|---|---|---|---|---|---|
| T1) | 100% NOR | 79.58 ± 0.46 | 1.44 ± 0.03c | 14.43 ± 0.25a | 0.00 |
| T2) | 67% NOR + 33% MIL | 80.87 ± 0.37 | 1.47 ± 0.07b,c | 14.39 ± 0.18a | 1.40 ± 0.29b |
| T3) | 67% NOR + 33% SEV | 80.57 ± 0.32 | 1.42 ± 0.05c | 13.61 ± 0.13a,b | 1.45 ± 0.34b |
| T4) | 33% NOR + 67% MIL | 79.88 ± 0.56 | 1.41 ± 0.07c | 14.05 ± 0.31a,b | 1.56 ± 0.36b |
| T5) | 33% NOR + 67% SEV | 80.72 ± 0.17 | 1.57 ± 0.03a,b,c | 13.92 ± 0.21a,b | 1.60 ± 0.48b |
| T6) | 100% MIL | 79.98 ± 0.53 | 1.76 ± 0.04a,b | 14.19 ± 0.20a,b | 1.54 ± 0.33b |
| T7) | 67% MIL + 33% SEV | 80.83 ± 0.36 | 1.68 ± 0.10a,b,c | 13.08 ± 0.33b,c | 2.12 ± 0.39a,b |
| T8) | 33% MIL + 67% SEV | 81.14 ± 0.50 | 1.71 ± 0.07a,b,c | 12.22 ± 0.32c,d | 3.09 ± 0.53a,b |
| T9) | 100% SEV | 81.39 ± 0.46 | 1.79 ± 0.09a | 11.74 ± 0.43d | 3.74 ± 0.62a |
a-dMeans ± SEM with no common superscripts within a column differ significantly (P < 0.05).
1
MIL, mild WB meat; NOR, normal breast meat; SEV, moderate or severe WB meat.