Table 5. Color of thawed chicken leg meat according to various freezing temperatures and storage periods

Color
	Storage temperature (°C)	Storage period (mon)
	Storage temperature (°C)	Control	0.5	1	2	3	4	5	6
CIE L*	−18	48.85±3.08^bcd	46.28±1.55^dB	52.20±2.23^abA	46.59±3.25^cd	48.48±2.09^cd	47.91±4.77^cd	50.19±2.40^abc	52.92±3.68^aA
	−50	48.85±3.08^ab	51.55±2.80^aA	51.50±2.88^aA	47.82±3.53^b	49.99±4.95^ab	51.41±2.79^a	51.97±1.70^a	47.30±3.69^bB
	−60	48.85±3.08^b	53.00±1.20^aA	47.58±3.15^bB	49.45±3.54^ab	49.29±3.53^ab	51.04±4.24^ab	51.42±1.36^ab	50.36±4.83^abAB
CIE a*	−18	4.60±1.49^a	4.39±0.71^a	3.92±1.96^ab	3.53±0.82^ab	2.57±0.75^bc	3.37±1.36^ab	1.64±0.95^c	2.49±1.47^bcB
	−50	4.60±1.49^b	2.88±2.07^b	2.62±1.19^b	3.47±2.51^ab	2.17±1.56^b	2.05±1.41^b	2.04±0.85^b	3.13±1.49^abAB
	−60	4.60±1.49^a	2.10±0.94^de	3.66±1.37^abc	2.21±1.07^de	2.47±1.00^cde	3.04±1.03^bcd	1.68±0.61^e	4.19±1.56^abA
CIE b*	−18	2.91±2.16^bc	3.49±1.66^bc	4.74±1.93^ab	3.85±2.29^bc	4.76±1.20^ab	6.67±1.23^a	4.41±1.29^bc	2.27±2.52^c
	−50	2.91±2.16^bc	4.21±2.72^abc	3.33±2.30^bc	2.15±2.55^c	4.74±1.27^ab	5.77±1.11^a	4.90±1.75^ab	2.12±1.41^c
	−60	2.91±2.16^b	4.68±0.91^ab	3.81±2.34^b	4.34±2.64^ab	4.44±2.41^ab	6.45±1.16^a	3.97±0.90^b	2.54±2.43^b
ΔE	−18		3.29±0.92^b	4.87±1.73^ab	4.23±2.09^ab	3.43±1.22^b	5.97±1.76^a	4.96±1.52^ab	6.01±2.43^a
	−50		4.99±2.16^a	4.69±1.85^a	4.82±1.41^a	5.62±1.81^a	5.30±1.85^a	5.60±2.34^a	4.45±1.33^a
	−60		5.33±0.95^a	4.03±1.81^a	4.95±1.40^a	4.56±1.44^a	5.82±2.18^a	4.67±1.72^a	5.19±2.26^a

Means with different letters within the same storage temperature are significantly different (p<0.05).
Means with different letters within the same storage period are significantly different (p<0.05).
ΔE, total color difference.