. 2017 Apr 30;37(2):254–263. doi: 10.5851/kosfa.2017.37.2.254

Table 1. The L* and a* values of raw pork patties containing various levels of persimmon peel extract (PPE) during chilled storage for 12 days.

Treatments¹⁾	Storage (d)

	1	4	7	10	12
L*
Control	57.9±1.07^2)Cc	62.1±0.92^Da	59.8±1.31^Cb	61.8±0.92^Aa	61.8±1.27^Aa
PPE-0.05	61.0±1.62^Bc	66.2±0.66^Ba	62.6±1.20^Bb	59.4±1.35^Bd	61.2±1.19^ABbc
PPE-0.1	60.8±1.33^Bb	64.4±1.25^Ca	62.1±0.97^Bb	58.0±1.60^Cc	61.1±1.06^Bb
PPE-0.2	60.1±0.63^Bc	64.4±1.49^Ca	62.0±1.41^Bb	55.7±1.40^Dd	60.2±1.45^Bc
As-0.05	58.1±1.45^Cc	62.9±1.31^Da	60.7±1.30^Cb	60.0±1.20^Bc	61.4±1.29^ABb
BHT-0.01	63.8±1.69^Ac	68.9±1.42^Aab	65.9±0.37^Ab	60.5±0.64^ABd	61.7±1.10^Ad
a*
Control	6.4±0.75^Ba	5.8±0.48^Ba	5.5±0.53^Bb	4.9±0.49^Dc	3.8±0.65^Dd
PPE-0.05	6.2±1.29^Bb	8.6±0.77^Aa	8.3±1.18^Aa	6.1 ±0.75^Bb	7.7±0.83^Bab
PPE-0.1	6.3±0.65^Bb	8.3±1.54^Aa	8.3±0.59^Aa	6.5±0.83^Bb	7.7±0.45^Aab
PPE-0.2	6.4±0.38^Bb	8.6±0.44^Ab	8.4±0.88^Aa	6.7±0.39^Bb	7.9±0.87^Abc
As-0.05	8.5±01.22^A	9.3±0.96^A	9.2±0.49^A	9. 8±0.46^A	9.4±0.45^A
BHT-0.01	7.1±1.23^Ba	6.7±1.03^Ba	6.3±0.81^Bab	5.9±0.73^Cb	5.6±0.31^Cb

^A-DMeans within columns with different superscript letters are significantly different (p<0.05).

^a-dMeans within rows with different superscript letters are significantly different (p<0.05).

¹⁾Control, ground pork without antioxidant; PPE-0.05, ground pork with 0.05% persimmon peel extract; PPE-0.1, ground pork with 0.1% persimmon peel extract; PPE-0.2, ground pork with 0.2% persimmon peel extract; As-0.05, pork with 0.05% ascorbic acid; BHT-0.01, pork with 0.01% butylhydroxytoluene (BHT). ²⁾All values are mean±standard deviation (n=4).