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A number of scientific papers has recently suggested the possibility of using objective colour measurements to predict functional properties of poultry. Some researches have indicated that lightness (L*) may be able to discriminate the pale, soft, exudative (PSE) condition in poultry (Barbut, 1997; Owens et al., 2000). It has also been suggested that each commercial processing plant would have to determine its own lightness values for sorting meat depending on type of birds, processing factors, and product specifications (Woelfel et al., 2002)...