Table 6. Color values (L*, a*, and b*) of beef, pork, and chicken before and after cooking

Species	Parts	L^*	a^*	b^*
Beef	Raw shank	40.55±0.53^1)d2)	15.32±1.14^a	17.95±0.60^a
	Boiled shank	48.32±0.59^bc	7.03±0.22^c	14.45±0.16^d
	Roasted shank	46.19±0.24^c	8.77±0.06^b	16.32±0.19^bc
	Raw loin	40.29±1.15^d	14.89±0.27^a	17.81±0.67^a
	Boiled loin	55.43±0.29^a	4.31±0.06^e	14.50±0.19^d
	Roasted loin	55.95±0.37^a	6.83±0.17^c	17.11±0.13^ab
	Raw brisket	39.01±0.44^d	15.26±0.29^a	15.76±0.22^c
	Boiled brisket	48.79±0.75^b	4.91±0.14^de	14.10±0.30^de
	Roasted brisket	46.27±0.60^c	6.29±0.23^cd	13.22±0.08^e
Pork	Raw Boston butt	50.18±0.35^f	13.44±0.19^a	17.81±0.63^ab
	Boiled Boston butt	57.02±0.40^d	2.38±0.15^e	16.01±0.13^bc
	Roasted Boston butt	64.29±0.44^c	2.97±0.16^de	15.57±0.47^c
	Raw loin	53.35±0.80^e	9.83±0.46^c	17.27±0.32^abc
	Boiled loin	74.59±0.31^a	1.36±0.11^f	16.9±1.41^abc
	Roasted loin	75.52±0.07^a	1.14±0.00^f	18.12±0.06^a
	Raw hind leg	50.08±0.11^f	11.46±0.38^b	16.18±0.10^abc
	Boiled hind leg	66.86±0.38^b	2.64±0.10^e	16.85±0.46^abc
	Roasted hind leg	65.76±0.20^b	3.53±0.12^d	17.11±0.34^abc
Chicken	Raw breast	59.40±0.34^g	6.46±1.06^b	21.69±0.60^a
	Boiled breast	82.55±0.06^a	1.31±0.07^e	14.48±0.03^e
	Roasted breast	82.30±0.08^ab	2.68±0.16^d	15.34±0.04^d
	Raw tender	60.08±0.29^f	5.23±0.29^c	18.54±0.22^b
	Boiled tender	82.78±0.11^a	0.11±0.01^f	13.52±0.33^e
	Roasted tender	81.78±0.09^b	1.24±0.18^ef	14.04±0.06^e
	Raw drumstick	61.04±0.07^e	8.20±0.35^a	22.28±0.10^a
	Boiled drumstick	72.75±0.10^d	2.31±0.11^de	16.37±0.13^c
	Roasted drumstick	73.86±0.12^c	2.49±0.19^d	16.12±0.09^cd

All values are mean±SD (n=3).
Different superscript letters (^a-e) in the same column indicate significant differences (p<0.05) by Turkey’s multiple range test.