Table 4.
Influence of protease supplementation on physiochemical parameters in breast meat in broiler chicken at 35 days post-hatch

Treatment	pH	WHC (%)	Cooking loss (%)	Surface meat color			Minced meat color
				CIE L*	CIE a*	CIE b*	CIE L*	CIE a*	CIE b*
Control	7.62	98.44	9.65	62.12	11.96	10.21	57.05	12.89	11.81
Control+protease	7.71	98.50	9.51	60.99	12.24	9.46	55.07	9.80	9.99
SEM1	0.070	0.061	0.592	0.660	0.502	0.551	1.040	1.084	0.292
P-value	0.378	0.453	0.869	0.239	0.698	0.344	0.264	0.059	<0.001

Standard error of the mean.