. 2015 Sep 3;29(1):89–99. doi: 10.5713/ajas.15.0049

Table 2.

Color characteristics (mean±standard error) of horsemeat as affected by cut type

Cuts	CIE L*	CIE a*	CIE b*	Chroma	Hue angle
Tender-Loin	35.05±1.33^cd	17.52±1.54^b	7.65±1.64^a	19.17±1.73^b	23.47±4.39^a
Loin	34.73±1.75^cde	17.11±1.38^bc	6.75±0.91^bc	18.4±1.52^bcd	21.50±2.10^cd
Strip-loin	34.01±1.91^efg	16.58±1.23^cd	6.47±0.79^cd	17.8±1.37 ^de	21.27±1.65^cd
Shoulder-chuck-roll	34.37±2.03^cdef	18.55±2.37^a	7.61±2.05^a	20.09±2.85^a	21.95±3.79^bc
Shoulder-clod	33.51±1.53^fgh	16.62±1.59^cd	5.99±0.94^d	17.68±1.74^de	19.76±2.07^e
Top-round	36.02±2.91^ab	16.01±1.14^d	6.32±1.19^cd	17.24±1.22^e	21.50±3.76^cd
Outside-round	32.61±2.00^h	16.7±1.00^cd	6.41±1.01^cd	17.91±1.12^de	20.95±2.77^cde
Brisket	33.11±2.03^gh	17.18±1.58^bc	6.48±1.10^cd	18.38±1.75^bcd	20.58±2.60^cde
Short-plate-brisket	36.56±1.91^a	17.49±2.06^b	6.88±1.67^bc	18.83±2.43^bc	21.25±3.22^cd
Shank	35.19±2.61^bc	16.56±1.73^cd	6.44±1.77^cd	17.82±2.05^de	21.00±4.55^cde

CIE, Commission International de l’Eclairage.

^a–f

Means with different superscripts in the same column differ significantly (p<0.05).