Table 4.
Meat color and physical characteristics of broiler meats according different light sources

Treatments	CIE			Physical characteristic1
	L*	a*	b*	CL (%)	SF (g/cm2)	WHC (%)
T1	52.8	1.64	6.91	14.4b	8.08	60.7
T2	56.3	1.12	8.80	17.2a	7.44	58.8
T3	52.8	1.28	6.97	14.2b	7.63	60.7
SEM2	3.61	1.038	1.706	1.67	1.641	2.24
P-value	0.237	0.726	0.182	<0.05	0.822	0.339

Physical characteristic: CL, cooking loss; SF, share force; WHC, water holding capacity.
Standard error of means.
Means with different superscripts in the same column differ significantly (P<0.05).