Table 2. Effect of different cooking methods on pH and color characteristics of chicken steaks

Parameters	BC	CO	GC	MC	SSC
pH	5.98±0.07B	5.94±0.08B	6.09±0.04A	5.85±0.08C	5.86±0.06C
CIE L*-value	93.43±0.87B	90.90±0.64C	82.21±2.35D	91.38±0.61C	95.15±0.64A
CIE a*-value	−0.05±0.57B	0.39±0.62C	4.59±0.77A	1.95±0.24B	−1.01±0.26E
CIE b*-value	3.39±0.63CD	4.84±0.34C	11.98±0.27A	7.36±0.89B	2.24±0.87D