. 2023 Nov 17;103(2):103279. doi: 10.1016/j.psj.2023.103279

Table 3A.

Effect of PEO and CN dip on L*, a*, and b* values of turkey meat at days 0, 1, 3, 5, and 7 of storage at 4°C.

L*	Day 0	Day 1	Day 3	Day 5	Day 7
NC	51.11 ± 3.71^a	46.11 ± 0.99^a^,^c	44.44 ± 1.10^a	44.29 ± 1.22^a	43.99 ± 1.14^a
2% CN	41.74 ± 1.29^a	39.29 ± 1.40^b	42.33 ± 1.22^a	45.66 ± 0.90^a	47.13 ± 2.97^a^,b
1% PEO + 2% CN	44.98 ± 1.38^a	43.27 ± 0.72^a^,^b^,^c	43.40 ± 1.07^a	46.91 ± 1.33^a	51.47 ± 1.80^b
2% PEO + 2% CN	46.39 ± 2.57^a	41.99 ± 1.88^a^,^b	44.93 ± 1.77^a	44.00 ± 2.46^a	49.61 ± 1.52^a^,^b
2.5% PEO + 2% CN	43.59 ± 4.10^a	47.47 ± 0.95^c	46.07 ± 0.70^a	51.74 ± 2.88^a	51.18 ± 0.62^a^,^b
a*	Day 0	Day 1	Day 3	Day 5	Day 7
NC	−1.03 ± 0.64^a	−0.17 ± 0.24^a	−0.95 ± 0.36^a	−1.58 ± 0.23^a	−0.81 ± 0.94^a
2% CN	−0.37 ± 0.32^a	−0.54 ± 0.63^a	−0.84 ± 0.27^a	−1.74 ± 0.53^a	−1.42 ± 0.39^a
1% PEO + 2% CN	−0.28 ± 0.41^a	−0.38 ± 0.17^a	−0.72 ± 0.24^a	−1.19 ± 0.46^a	−1.93 ± 0.33^a
2% PEO + 2% CN	−0.47 ± 0.56^a	−0.43 ± 0.38^a	−0.43 ± 0.52^a	−0.92 ± 0.34^a	−1.22 ± 0.22^a
2.5% PEO + 2% CN	−0.40 ± 0.53^a	−0.86 ± 0.20^a	−0.89 ± 0.20^a	−0.55 ± 0.26^a	−0.92 ± 0.40^a
b*	Day 0	Day 1	Day 3	Day 5	Day 7
NC	6.99 ± 0.33^a	7.93 ± 0.83^a	6.45 ± 0.52^a	5.87 ± 0.60^a	6.48 ± 0.54^a
2% CN	7.26 ± 1.04^a	8.31 ± 0.61^a	8.24 ± 0.71^a	8.81 ± 1.44^a^,^b	7.24 ± 0.79^a^,^b
1% PEO + 2% CN	7.45 ± 0.64^a	7.85 ± 0.73^a	7.63 ± 0.69^a	6.67 ± 0.68^a^,^b	6.84 ± 0.64^a
2% PEO + 2% CN	7.58 ± 0.58^a	7.14 ± 0.40^a	6.49 ± 0.45^a	9.97 ± 0.36^b	10.2 ± 0.54^b
2.5% PEO + 2% CN	8.11 ± 0.44^a	8.08 ± 0.50^a	8.77 ± 0.45^a	8.61 ± 0.73^a^,^b	9.32 ± 1.08^a^,^b

The color values for each group are represented as Mean ± SE (n = 6).

^a–c

values with different superscripts at a single time point significantly differ at P < 0.05.