. 2024 Sep 6;14:20816. doi: 10.1038/s41598-024-71265-x

Table 2.

Effect of OSP on color of beef patties during refrigerated storage.

Parameter	Storage time (days)	Control	1.0% OSP	2.0% OSP	3.0% OSP	0.05% AA
L*	0	28.7 ± 2.03^Ab	29.2 ± 1.15^Ab	25.4 ± 0.04^Bc	25.5 ± 0.28^Ac	31.9 ± 0.34^Aa
	3	29.8 ± 0.58^Ab	29.6 ± 0.23^Ab	27.2 ± 0.15^Ac	25.6 ± 0.19^Ad	32.5 ± 0.53^Aa
	6	30.5 ± 1.78^Ab	29.1 ± 1.48^Ab	26.1 ± 0.44^ABc	26.0 ± 0.49^Ac	33.3 ± 1.71^Aa
	9	29.9 ± 1.38^Aa	29.5 ± 0.75^Aa	26.1 ± 0.35^ABb	24.9 ± 1.57^Ab	32.1 ± 2.67^Aa
	12	30.2 ± 1.63^Aa	30.1 ± 1.84^Aa	25.2 ± 1.63^Bb	24.5 ± 0.35^Ab	32.8 ± 1.10^Aa
a*	0	14.0 ± 0.92^ABa	11.2 ± 0.49^Ab	9.4 ± 0.20^Ac	8.2 ± 0.07^Ad	13.6 ± 0.22^Aa
	3	15.0 ± 0.37^Aa	9.5 ± 0.46^ABb	7.6 ± 0.70^Bb	7.7 ± 0.39^Bb	14.9 ± 0.82^Aa
	6	13.5 ± 0.83^ABa	8.6 ± 1.57^Bb	6.6 ± 0.28^ABc	5.9 ± 0.43^Cc	14.5 ± 0.60^Aa
	9	12.7 ± 1.30^Ba	8.4 ± 0.67^Bb	6.1 ± 0.61^Cc	5.5 ± 0.08^CDc	11.6 ± 0.31^Ba
	12	12.5 ± 0.74^Ba	8.2 ± 0.57^Bb	5.6 ± 1.18^Cc	5.4 ± 0.13^Dc	11.8 ± 0.29^Ba
b*	0	8.4 ± 1.43^Ab	8.4 ± 0.12^Ab	5.6 ± 0.22^Ac	4.9 ± 0.19^Ac	10.2 ± 0.29Aa
	3	9.4 ± 0.38^Ab	8.0 ± 0.15^Ac	5.8 ± 0.53^Ad	5.4 ± 0.37^Ad	10.6 ± 0.60Aa
	6	9.2 ± 1.38^Ab	7.4 ± 1.32^Ab	5.6 ± 0.84^Ac	4.7 ± 0.28^Ac	11.5 ± 0.74Aa
	9	9.0 ± 1.68^Aab	7.9 ± 0.37^Ab	5.5 ± 0.00^Ac	5.4 ± 1.15^Ac	10.1 ± 1.11Aa
	12	9.1 ± 0.98^Ab	8.1 ± 0.93^Ab	5.1 ± 0.30^Ac	4.3 ± 0.18^Ac	10.3 ± 0.44Aa
ΔE	0–3	3.16 ± 0.21^Ca	2.95 ± 0.83^Cb	3.20 ± 0.76^Ba	1.99 ± 0.52^Bd	2.69 ± 0.79^Cc
	0–6	3.39 ± 0.82^Bb	3.72 ± 0.44^Aa	3.51 ± 0.54^Aab	2.04 ± 0.24^Bd	2.85 ± 0.75^Bc
	0–9	3.41 ± 0.66^Aab	3.75 ± 0.67^Aa	3.49 ± 0.96^Aab	3.22 ± 0.88^Ab	3.27 ± 0.37^ABb
	0–12	3.52 ± 0.78^Aa	3.42 ± 0.21^Bab	3.55 ± 0.76^Aa	3.27 ± 0.07^Ab	3.43 ± 1.34^Aab

^A–DMean values in the same column (same treatment in different days) with different letters indicate significant difference (p < 0.05).

^a–dMean values in the same row (different treatment in the same day) with different letters indicate significant difference (p < 0.05).