Table 3. Color traits (L*, a*, and b*) of raw, marinated, and cooked turkey breast affected by different levels of white striping

Quality parameters	Level of white striping1)			p
	Raw	Marinated	Cooked
Normal
Color indexes
L*	66.60±2.50b	58.55±2.62c	89.27±2.83a	<0.05
a*	1.48±1.15	2.10±0.93	2.69±0.85	0.53
b*	4.08±1.70b	2.95±2.01c	11.92±0.94a	<0.05
Moderate
Color indexes
L*	64.11±4.30b	59.28±2.51c	88.53±3.39a	<0.05
a*	2.98±1.62	2.84±1.50	2.88±1.22	0.89
b*	7.27±2.89b	3.98±2.45c	13.75±0.82a	<0.05
Severe
Color indexes
L*	64.39±3.97b	61.16±3.45c	88.60±3.25a	<0.05
a*	3.14±1.46	3.30±1.65	2.91±1.41	0.89
b*	7.95±1.86b	5.10±1.75c	13.04±1.65a	<0.05

The levels of white striping were classified into normal, moderate and severe according to Kuttappan et al. (2012c).
Means within a row followed by different superscript letters differ significantly (p<0.05).