Meat color
was assessed on GS and gluteus medius muscles concerning
the 3 coordinates L*, a*, and b* of the CIELAB
color space using a Minolta CR-300 photocolorimeter
(Minolta, Carrieres S/ Seine, France); L* refers to
lightness of meat (a lower value is associated with
darker meat), whereas a* and b* values represent the
degrees of greenness-redness (redder meat for greater
a* value) and blueness-yellowness of the meat, respectively.