Instrumental Color
The surface color values of CIE L* (lightness), a* (redness)
and b* (yellowness) of the chicken breast samples were
measured using a color difference meter (CR-400, Konica
Minolta Sensing, Inc., Tokyo, Japan) and an Illuminant C
on each day of storage. A white plate (Y = 93.6, x = 0.3134
and y = 0.3194) was used for calibration prior to measurements.
Three measurements of each sample were performed
on the surface immediately after the samples were removed
from the chamber.