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. 2016 Feb 2;7:15. doi: 10.3389/fmicb.2016.00015

Table 1.

Effect of RT and RV with or without CH on meat color in ground beef patties stored at 4°C for 5 days.

Treatment	a^∗ value ±SE
	Day 0	Day 1	Day 3	Day 5
Control	29.81 ± 0.84^ab	25.23 ± 0.71^bc	17.32 ± 0.62^f	12.08 ± 0.95^bc
CH	30.26 ± 0.94^ab	26.67 ± 0.59^ab	21.72 ± 0.54^abc	12.35 ± 0.92^bc
CH + RT 0.1	29.79 ± 0.94^ab	26.13 ± 0.41^b	21.54 ± 0.37^abcd	12.04 ± 0.84^bc
CH + RT 0.05	29.87 ± 1.27^ab	26.06 ± 0.44^b	20.95 ± 0.67^bcde	13.57 ± 0.95^bc
CH + RV 0.2	31.45 ± 0.48^a	30.02 ± 0.64^a	23.89 ± 0.27^a	16.44 ± 0.9^a
CH + RV 0.1	30.78 ± 0.75^ab	29.84 ± 0.82^a	22.69 ± 0.47^ab	17.85 ± 0.96^a
RT 0.1	29.84 ± 0.82^ab	28.24 + 0.26^bc	20.01 ± 0.96^cde	15.23 ± 0.93^ab
RT 0.05	28.66 ± 0.71^b	27.85 ± 0.76^c	18.62 ± 0.88^ef	14.08 ± 0.98^abc
RV 0.2	30.02 ± 0.64^ab	27.02 ± 0.64^bc	18.94 ± 0.91^def	14.55 ± 0.93^abc
RV 0.1	29.67 ± 0.69^ab	29.67 ± 0.69^bc	18.68 ± 0.96^ef	12.90 ± 0.92^bc

Increased a^∗ value indicated increased redness of meat and means with same letters are not significant down each column.