Table 2. Quality parameters of marinated (marinade up take, drip loss, L*, a*, and b*) and cooked (cooking loss, yield, and color indexes) turkey breast meat

Quality parameters	Level of white striping1)			p
	Normal	Moderate	Severe
Color indexes
L*m	58.55±2.62	59.28±2.51	61.16±3.45	0.10
a*m	2.10±0.93	2.84±1.50	3.30±1.65	0.25
b*m	2.95±2.01	3.98±2.45	5.10±1.75	0.07
Color indexes
L*c	89.27±2.83	88.53±3.39	88.60±3.25	0.82
a*c	2.69±0.85	2.88±1.22	2.91±1.41	0.88
b*c	11.92±0.94b	13.75±0.82a	13.04±1.65a	<0.05
Marinade uptake	15.93±3.63	15.56±3.41	13.74±2.39	0.56
Drip loss (%)	7.51±1.38	6.35±2.84	6.78±1.26	0.76
Cooking loss (%)	18.65±1.78	17.96±1.51	18.35±2.51	0.56
Yield (%)	94.36±3.00	95.10±2.36	92.96±3.81	0.26

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).