“…As expected, PSE meat samples had the lowest pH values; DFD-like samples had higher pH than normal meat samples (p≤0.05). The Minolta L* values, which expressed the meat brightness, were highest in the PSE group, indicating paler meat in comparison sequentially to that of normal meat and DFD-like samples, thus confirming previous results (Olivo, et al, 2001, Soares et al, 2003b, Guarnieri et al, 2004, Fletcher, 1999, Alvarado and Sams, 2004. The a* and b*, a* values were significantly lower for PSE meat samples in relation to normal and DFD-like meat while b* values did not show any significant difference (p≤0.05), similar to those reported by Fletcher (1999).…”