. 2012 Nov 6;50(4):821–825. doi: 10.1007/s13197-012-0885-7

Table 1.

Reaction rate constant, k, and activation energy, E_a, of colour and texture changes of raw meat during storage

	Storage condition	Storage temperature (°C)	k (day⁻¹)	R²	E_a (kJ/mol)	R²
a* (redness)	Aerobic condition (LDPE)	0	0.0308	0.95	38.60	0.99
		4	0.0413	0.91
		10	0.0565	0.95
	Vacuum condition (ESE)	0	0.0057	0.93	112.19	0.90
		4	0.0209	0.92
		10	0.0352	0.98
ΔE (total colour change)	Aerobic condition (LDPE)	0	0.0094	0.90	184.34	0.84
		4	0.1011	0.91
		10	0.1918	0.95
	Vacuum condition (ESE)	0	0.0055	0.94	207.73	0.86
		4	0.0617	0.95
		10	0.1587	0.94
MSF (Maximum shear force)	Aerobic condition (LDPE)	0	0.0102	0.97	117. 13	0.99
		4	0.0210	0.96
		10	0.0630	0.90
	Vacuum condition (ESE)	0	0.0051	0.94	148.38	0.99
		4	0.0162	0.97
		10	0.0527	0.91

n = 6. k Reaction rate constant, E_a activation energy, LDPE low density polyethylene, ESE EVA SARAN EVA (EVA: ethyl vinyl acetate and SARAN: a polyvinyl and polyvinylidene chloride copolymer)