Table 4.

Effect of tenderization on color of meat

Samples	L*	a*	b*
Control	45.4 ± 0.34	7.9 ± 0.42	15.1 ± 0.34
Treated with CSB	42.4 ± 0.16	8.7 ± 0.32	13.7 ± 0.33
Treated with RMEB	31.8 ± 0.90 a,b	9.5 ± 0.17	8.2 ± 0.54 a,b

Means ± SD (n = 2), P < 0.05, ^a: significant difference from control, ^b: significant difference from CSB treated sample