Table 1. pH, cooking loss, and color values of breast meat from scalded and non-scalded broiler chicken

Parameter	Broiler breast meat type		SEM¹⁾	p-value
Parameter	SBC	NSBC	SEM¹⁾	p-value
pH	5.68^b	5.82^a	0.025	0.006
Cooking loss (%)	25.83	25.43	0.688	0.691
CIE L*	67.49	68.80	0.710	0.239
CIE a*	11.19	12.33	0.577	0.211
CIE b*	17.79	16.87	0.679	0.377

Pooled standard error of the means (n = 20).
Values in in the same row with different superscripts differ significantly (p < 0.05).