At 3 days of
storage, the chicken breast subjected to gaseous ozone exposure
had a significantly lower L* value than the non-ozonetreated
samples. The lower L* value might be related to the
drier surface of the chicken breast subjected to gaseous
ozone. After 2 days of gaseous ozone exposure, the chicken
breast had a higher yellowness (P < 0.05) than that of
chicken breast without ozone exposure regardless of ST
inoculation.