Table 3. Instrumental surface color of the chicken breast following dipping with Rhus verniciflua extracts

Variables	Treatments¹	Storage time (days)					SEM
Variables	Treatments¹	0	3	6	9	15	SEM
CIE L*	NC	60.11^a	58.03^a	57.93^a	53.93^b	50.21^Ac	0.41
	BHT	59.12^a	58.92^a	58.72^a	54.52^b	50.33^Ac	0.21
	0.10%	59.31^a	59.04^a	58.91^a	55.71^b	50.92^Ac	0.28
	0.25%	59.21^a	58.96^a	58.14^a	55.28^b	50.41^Ac	0.71
	0.50%	58.95^a	58.81^a	57.93^a	55.72^b	51.76^Ac	0.12
	1.00%	59.82^a	58.99^a	56.33^ab	55.90^b	51.78^Ac	0.35
	SEM	0.13	0.09	0.04	0.01	0.08
CIE a*	NC	1.15^b	1.25^b	1.27^Bb	1.53^ab	1.79^Aa	0.04
	BHT	1.16^b	1.24^b	1.31^Bb	1.55^ab	1.71^Aa	0.08
	0.10%	1.24^b	1.31^b	1.32^Bb	1.63^ab	1.81^Aa	0.06
	0.25%	1.14^b	1.26^b	1.28^Bb	1.49^b	1.82^Aa	0.06
	0.50%	1.15^c	1.35^b	1.52^Aab	1.61^a	1.79^Aa	0.02
	1.00%	1.16^c	1.33^bc	1.60^Ab	1.62^b	1.78^Aa	0.01
	SEM²	0.01	0.06	0.10	0.03	0.02
CIE b*	NC	4.27^d	5.01^Bc	5.72^Bc	6.84^Bb	7.09^Ba	0.03
	BHT	4.24^d	5.03^Bc	5.32^Bc	6.87^Ab	7.62^Ba	0.11
	0.10%	4.38^c	5.11^Bb	5.41^Bb	6.96^Bab	7.47^Ba	0.12
	0.25%	5.01^b	5.14^Bb	5.51^Bb	7.56^Ba	7.34^Ba	0.17
	0.50%	5.11^c	6.08^Ab	6.53^ABb	8.03^Aa	8.97^Aa	0.09
	1.00%	5.09^d	6.14^Ac	7.04^Ab	8.16^Aa	8.92^Aa	0.07
	SEM	0.18	0.21	0.09	0.15	0.29

NC, chicken breast dipped with distilled water; BHT, chicken breast dipped with solution containing 0.02% of BHT; 0.10%, chicken breast dipped with solution containing 0.10% Rhus verniciflua extract; 0.25%, chicken breast dipped with solution containing 0.25% Rhus verniciflua extract; 0.50%, chicken breast dipped with solution containing 0.50% Rhus verniciflua extract; 1.00%, chicken breast dipped with solution containing 1.00% Rhus verniciflua extract.
Means with different superscripts indicate a significant difference among treatments (p < 0.05).
Means with different superscripts indicate a significant difference among storage days (p < 0.05).
NC, negative control; BHT, butylated hydroxytoluene.