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Lightness (CIELAB L*) and pH values are the most widely measured quality indicators for broiler breast fillets (pectoralis major). Measurement of L* values with a spectrophotometer can be done through specular component included (SCI) or specular component excluded (SCE) modes. The intra-fillet location and measurement time used to collect L* and pH of broiler fillets vary between laboratories. There is also a lack of comparison between SCI L* and SCE L* values for broiler fillets. This study investigated the effects of sampling location on L* and pH values of breast fillets, and the relationship between the 2 color collection modes and with pH. In each of 6 independent replications, 30 breast fillets (deboned at 6–8 h PM) were collected from a commercial broiler processing plant. Meat color (dorsal side) was measured using a Minolta CM-2600d spectrophotometer at 3 different locations (cranial end, center, and caudal end). pH was measured with a spear probe at 2 different locations at the cranial end. Means separation between the locations was conducted with a paired t-test and Pearson correlation coefficients were calculated. Data showed that there were no differences between the locations for L* and pH in 5 out of 6 replications (P > 0.05). For L* values, the only significant difference noted between the cranial end and caudal end was less than 1.5 units. The only significant location difference for pH was 0.05 units. Overall, the L* values from SCI mode were consistently higher than those from SCE mode; however, the differences were less than 0.2 units and the correlation coefficient between the modes was greater than 0.99. Differences in the correlation coefficients between SCI L* or SCE L* values with pH were minimal (less than 0.03). These results indicate that taking one measurement at the center location of fillets for L* values and one at the cranial end for pH is sufficient for the assessment of broiler fillet quality. Either SCI or SCE mode can be used to collect L* values from broiler fillets and correlated with pH without affecting the overall results.