Table 2. Instrumental color and transmittance value of chicken feet extract and Samgyetang broth prepared with different pretreatment and extraction time

		Con	Raw		Oven		Dry		SEM	P-value
		Con	1 hour	2 hour	1 hour	2 hour	1 hour	2 hour	SEM	P-value
L*	Extract	-	29.56^f	32.25^d	35.82^c	30.68^e	63.45^a	51.18^b	1.64	<0.001
L*	Broth	31.05^d	32.29^b	41.16^a	28.42^f	31.59^c	28.99^e	20.20^g	0.69	<0.001
a*	Extract	-	—0.91^a	—1.16^b	—1.51^c	—1.49^c	—2.60^e	—2.04^d	0.07	<0.001
a*	Broth	—2.01^b	—2.84^e	—2.67^d	—2.61^c	—2.99^f	—2.83^e	—0.71^a	0.09	<0.001
b*	Extract	-	—1.92^e	1.23^d	1.93^c	1.25^d	12.09^a	7.75^b	0.61	<0.001
b*	Broth	4.12^f	4.52^e	10.08^a	6.24^d	8.70^b	6.46^c	3.44^g	0.27	<0.001
Transmittance (% at 600 nm)	Extract	-	41.66^a	40.27^a	30.16^b	39.22^a	25.33^bc	23.87^c	1.87	<0.001
Transmittance (% at 600 nm)	Broth	47.23	46.83	51.20	46.32	47.92	36.04	47.37	1.43	0.306

Means within each row with different superscripts are significantly different (P<0.05).
SEM, standard error of the mean.