Table 1. Physical (thawing loss, pH, L*, a*, b*, and calories content) and chemical (moisture content, protein content, fat content, and ash content) characteristics of raw turkey breast meat

Quality parameters	Level of white striping¹⁾			p
Quality parameters	Normal	Moderate	Severe	p
Color indexes
L*_r	66.60±2.50	64.11±4.30	64.39±3.97	0.67
a*_r	1.48±1.15	2.98±1.62	3.14±1.46	<0.05
b*_r	4.08±1.70^b	7.27±2.89^a	7.95±1.86^a	<0.05
pH	6.10±0.09^b	6.16±0.06^a	6.20±0.06^a	<0.05
Moisture (%)	75.48±1.15	76.07±1.55	75.52±1.19	0.53
Protein (%)	23.17±2.01^a	23.16±1.46^a	21.08±1.67^b	<0.05
Fat (%)	0.77±0.51^b	1.47±1.67^ab	2.25±1.14^a	<0.05
Ash (%)	2.25±1.31	1.73±0.42	1.57±0.25	0.18
Calories	130.00±10.38	122.61±10.01	128.61±6.47	0.30
Freeze loss	2.27±0.47	1.88±0.33	2.05±0.54	0.18

The levels of white striping were classified into normal, moderate and severe according to Kuttappan et al. (2012c).
Means within a row followed by different superscript letters differ significantly (p<0.05).