. 2012 Oct 24;51(11):3515–3519. doi: 10.1007/s13197-012-0882-x

Table 2.

Effect of Vitamin C concentration on instrumental and sensory colour characteristics (Mean ± SD) of buffalo meat during refrigerated storage at 4 °C

Colour characteristics	Treatment	Storage period (days)				Overall means ± SD
Colour characteristics	Treatment	0	3	6	9	Overall means ± SD
L*	Control	31.3 ± 0.63	37.3 ± 2.22	36.7 ± 1.07	35.5 ± 0.76	35.2 ± 2.69^a
	0.5 %Vit C	35.3 ± 1.52	38.3 ± 0.72	37.2 ± 0.97	34.1 ± 0.50	36.2 ± 1.89^b
	1 %Vit C	35.7 ± 0.78	36.6 ± 0.58	36.3 ± 0.57	34.3 ± 1.61	35.7 ± 1.27^ab
	2 %Vit C	34.9 ± 1.35	35.9 ± 1.78	36.8 ± 1.06	33.3 ± 1.52	35.2 ± 1.89^a
	Overall means ± SD	34.3 ± 2.09^p	37.0 ± 1.65^q	36.7 ± 0.94^q	34.3 ± 1.39^p
a*	Control	12.2 ± 0.45	11.6 ± 0.92	12.8 ± 1.92	10.9 ± 0.60	11.9 ± 1.28^a
	0.5 %Vit C	13.1 ± 0.80	14.7 ± 0.85	15.5 ± 0.75	17.3 ± 1.12	15.2 ± 1.77^c
	1 %Vit C	12.1 ± 0.28	16.0 ± 0.29	15.2 ± 0.51	14.2 ± 0.45	14.4 ± 1.53^b
	2 %Vit C	14.1 ± 0.48	16.8 ± 1.69	15.7 ± 0.86	17.3 ± 1.74	16.0 ± 1.74^d
	Overall means ± SD	12.9 ± 0.96^p	14.8 ± 2.26^q	14.8 ± 1.59^q	14.9 ± 2.88^q
b*	Control	12.6 ± 0.17	16.2 ± 1.47	16.1 ± 1.36	16.8 ± 0.29	15.4 ± 1.92^a
	0.5 %Vit C	16.7 ± 0.79	17.9 ± 0.98	18.4 ± 0.75	20.6 ± 0.64	18.4 ± 1.62^c
	1 %Vit C	15.7 ± 0.25	19.4 ± 0.37	18.1 ± 0.54	16.5 ± 1.78	17.4 ± 1.69^b
	2 %Vit C	16.8 ± 0.52	17.4 ± 1.57	18.8 ± 0.69	20.7 ± 1.08	18.4 ± 1.82^c
	Overall means ± SD	15.4 ± 1.76^p	17.7 ± 1.61^q	17.8 ± 1.35^q	18.6 ± 2.28^r
Hue	Control	45.8 ± 2.06	54.3 ± 2.07	51.5 ± 1.74	56.9 ± 2.01	52.1 ± 3.03^c
	0.5 %Vit C	51.8 ± 2.18	50.4 ± 0.58	49.7 ± 0.17	49.9 ± 2.26	50.5 ± 1.85^b
	1 %Vit C	52.3 ± 0.67	50.4 ± 0.82	49.9 ± 0.62	49.1 ± 6.55	50.4 ± 3.33^b
	2 %Vit C	49.9 ± 0.95	46.0 ± 4.55	50.3 ± 2.90	50.2 ± 4.39	49.1 ± 6.08^a
	Overall	50.0 ± 7.88	50.3 ± 2.89	50.3 ± 3.61	51.5 ± 3.50
Chroma	Control	17.6 ± 0.04	20.0 ± 1.57	20.6 ± 4.22	20.1 ± 0.21	19.6 ± 2.72^a
	0.5 %Vit C	21.2 ± 0.98	23.2 ± 1.60	24.1 ± 1.11	26.9 ± 1.19	23.8 ± 5.49^b
	1 %Vit C	19.9 ± 0.06	25.1 ± 0.06	23.7 ± 0.44	21.8 ± 2.39	22.6 ± 4.75^b
	2 %Vit C	21.9 ± 0.36	24.3 ± 4.51	24.6 ± 0.82	27.0 ± 3.28	24.5 ± 5.29^c
	Overall	20.2 ± 3.14^p	23.2 ± 5.69^q	23.3 ± 3.88^q	23.9 ± 1.40^q
Colour	Control	2.5 ± 1.66	3.0 ± 2.00	3.7 ± 0.25	4.1 ± 0.39	3.3 ± 1.29^b
	0.5 %Vit C	2.5 ± 1.66	2.7 ± 0.91	2.1 ± 0.65	2.0 ± 0.66	2.3 ± 0.76^a
	1 %Vit C	2.5 ± 1.66	2.7 ± 0.91	1.7 ± 0.25	1.7 ± 0.25	2.1 ± 0.83^a
	2 %Vit C	2.5 ± 1.66	2.1 ± 0.39	2.2 ± 0.25	1.7 ± 0.25	2.1 ± 0.59^a
	Overall	2.5 ± 1.33	2.6 ± 0.95	2.4 ± 0.78	2.4 ± 1.37
Discolouration	Control	1.0 ± 0.00	2.0 ± 0.66	3.0 ± 0.66	4.5 ± 0.33	2.6 ± 2.11^b
	0.5 %Vit C	1.2 ± 0.25	2.0 ± 0.00	1.7 ± 0.25	2.0 ± 0.66	1.7 ± 0.33^a
	1 %Vit C	1.2 ± 0.25	1.7 ± 0.25	1.2 ± 0.25	1.7 ± 0.25	1.5 ± 0.27^a
	2 %Vit C	1.2 ± 0.25	1.5 ± 0.33	1.5 ± 0.33	1.2 ± 0.25	1.3 ± 0.25^a
	Overall	1.2 ± 0.16^p	1. 8 ± 0.29^q	1.8 ± 0.78^q	2.3 ± 1.98^r

Hunter Lab Spectrocolorimeter, illuminant D_65, 10 ⁰ observer, 2.5 cm port

L* lightness

a* redness

b* yellowness

Hue angle = tan⁻¹(b*/a*)

Chroma = (a* ² + b*²)^1/2

SD standard deviation

n = 12

Overall means with same letters in a column (a,b,c) and row (p,q,r) are not different (P > 0.05)