Change of pH and color under chicken breast from normal (N) and PSE-like (P) with different cooking methods and core temperatures^a.

Attribute	Core temperature (°C)	Treatment	Cooking method
			Steaming	Boiling	Roasting	Microwaving
pH	60	N	5.94 ± 0.02Ab	5.95 ± 0.03Ab	5.95 ± 0.03Ab	6.07 ± 0.03Aa
		P	5.72 ± 0.02Bb	5.74 ± 0.03Bb	5.71 ± 0.05Bb	5.88 ± 0.05Ba
	70	N	5.92 ± 0.03Ab	5.94 ± 0.03Ab	5.97 ± 0.03Ab	6.10 ± 0.04Aa
		P	5.69 ± 0.02Bb	5.71 ± 0.03Bb	5.73 ± 0.05Bb	5.84 ± 0.05Ba
	80	N	5.93 ± 0.02Ab	5.91 ± 0.03Ab	5.94 ± 0.03Ab	6.09 ± 0.04Aa
		P	5.75 ± 0.02Bb	5.72 ± 0.03Bb	5.75 ± 0.05Bb	5.89 ± 0.05Ba
L*	60	N	82.56 ± 0.24Db	81.01 ± 0.85Db	79.87 ± 0.68Cc	87.36 ± 0.44Aa
		P	84.72 ± 0.66Bb	83.77 ± 1.29Cb	82.82 ± 0.05Bc	87.56 ± 0.12Aa
	70	N	84.86 ± 0.37Bb	83.10 ± 0.88Cb	82.01 ± 0.04Bc	87.86 ± 0.48Aa
		P	86.57 ± 0.14Ab	86.52 ± 0.27Ab	84.85 ± 1.06Ac	87.25 ± 0.78Aa
	80	N	86.52 ± 0.93Ab	86.57 ± 0.31Ab	85.33 ± 0.15Ac	87.66 ± 0.80Aa
		P	83.22 ± 0.23Cb	84.51 ± 0.90Bb	81.96 ± 0.27Dc	87.85 ± 0.56Aa
a*	60	N	3.22 ± 0.23Ab	3.14 ± 0.10Ab	2.98 ± 0.42Ac	3.44 ± 0.16Aa
		P	2.74 ± 0.33Bb	2.68 ± 0.04Bb	2.52 ± 0.12Bc	3.16 ± 0.17Ba
	70	N	2.72 ± 0.12Bb	2.63 ± 0.18Bb	2.41 ± 0.27Bc	2.89 ± 0.26Ba
		P	2.30 ± 0.26Cb	2.27 ± 0.17Cb	2.03 ± 0.09Cc	2.57 ± 0.18Ca
	80	N	2.06 ± 0.13Cb	2.16 ± 0.38Db	1.82 ± 0.08Dc	2.53 ± 0.23Ca
		P	1.78 ± 0.04Db	1.80 ± 0.29Eb	1.47 ± 0.16Ec	2.42 ± 0.18Ca
b*	60	N	14.48 ± 0.52Db	14.52 ± 0.35Eb	15.41 ± 0.44Ea	13.82 ± 0.26Ec
		P	16.86 ± 0.88Bb	16.63 ± 0.34Cb	17.64 ± 0.66Ca	15.54 ± 0.23Cc
	70	N	15.49 ± 0.56Cb	15.70 ± 0.36Db	16.94 ± 0.31Da	14.85 ± 0.21Dc
		P	17.31 ± 0.09Bb	17.27 ± 0.12Bb	18.95 ± 0.47Ba	16.03 ± 0.22Bc
	80	N	16.02 ± 0.19Cb	16.40 ± 0.38Cb	17.66 ± 0.52Ca	15.04 ± 0.57Cc
		P	18.44 ± 0.12Ab	18.95 ± 0.51Ab	19.87 ± 0.25Aa	17.36 ± 0.24Ac

^aNote: (L*): lightness value, (a*): redness value, and (b*): yellowness value. Capital letters indicated the significant differences were found with in the same columns (p < 0.05). The lowercase letters indicated the significant differences were observed within the same row (p < 0.05).