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This study was performed to evaluate change of lipid oxidation, microbes, and color of chicken meat containing 6, 8, and 10% of water uptake rate (WUR) during cold storage. pH of chicken containing 6, 8, and 10% of WUR showed 6.00, 6.04, and 6.05%, at day 3, respectively. Lightness (L * ) of chicken containing 6, 8, and 10% of WUR was 73.40, 75.27, and 75.31, at day 3, respectively. Redness (a * ) of chicken with 10% of WUR was 2.52, which was the highest value, while no difference was found between chicken with 6 and 8% of WUR. Yellowness (b * ) of chicken containing 6, 8, and 10% of WUR was 4.31, 4.33, and 4.36. Thiobarbituric acid reactive substances (TBARS) value of chicken containing 6, 8, and 10% of WUR was 0.107, 0.104, and 0.113 mg malondialdehyde/kg meat. The higher WUR, the higher TBARS value was shown. Total microbial number of chicken with 6, 8, and 10% of WUR was 4.04, 4.12, and 4.56 log CFU/cm 2 at day 3. E. coli of chicken with 6, 8, and 10% of WUR was 0.93, 1.40, and 1.28 log CFU/cm 2 . From this result high WUR increases L * value, TBARS, and microbes of chicken

Effect of Water Uptake Rate of Chicken on Lipid Oxidation, Color of Meat, and Microbes of Chicken during Storage