Table 4.
Changes in the surface color of the Woorimatdag 1 breast meat marinated with red pepper sauce during cold storage

Treatment	Storage day				SEM
Treatment	1	10	15	18	SEM
CIE L^*
CON	34.38	35.38^AB	36.74	34.72	0.825
GP15	34.27	34.03^AB	35.79	35.48	1.019
GP30	34.95	36.75^A	36.18	35.12	0.853
GG5	33.04^b	33.91^ABab	35.97^a	32.59^b	0.616
GG10	33.16	32.94^B	35.77	32.64	0.820
SEM	0.736	0.868	0.849	0.886
CIE a^*
CON	22.97^Aab	22.38^Aab	24.45^Aa	21.08^b	0.672
GP15	18.63^BC	20.00^B	18.64^CD	20.31	0.752
GP30	20.74^B	21.53^AB	21.91^B	19.87	0.831
GG5	18.68^BC	20.40^AB	19.00^C	19.13	0.436
GG10	16.70^Cb	16.94^Cb	17.19^Db	19.01^a	0.429
SEM	0.513	0.528	0.370	0.993
CIE b^*
CON	28.32^A	27.01^AB	28.40	27.40	1.002
GP15	25.67^AB	27.72^A	27.25	26.96	0.891
GP30	26.06^AB	27.75^A	28.55	27.88	0.812
GG5	25.19^AB	27.31^AB	27.73	24.65	0.763
GG10	22.82^Bb	24.47^Bab	27.40^a	24.92^ab	0.764
SEM	0.959	0.744	0.828	0.860

Means within the same row with different letters are significantly different (P<0.05).
Means within the same column with different letters are significantly different (P<0.05).