From: Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
Measurement
Roasted chicken breast
SEM1
Normal
PSE
L*
57.88
57.09
0.69
a*
11.64
12.49
0.32
b*
24.39
24.55
0.38
pH
6.21b
6.37a
0.01
Water holding capacity (%)
80.85
78.56
1.27
Cooking loss
19.10b
22.29a
0.63