Table 2. Effects on pH and color of raw meat emulsion systems formulations with fermented red beet extracts and ascorbic acid.

Treatments1)	pH	Color
		L*-value	a*-value	b*-value	H°2)	∆E*3)	∆C*4)
Control	6.41±0.02a	79.71±0.67e	9.07±0.58a	13.28±0.57bc	55.66±0.88d	-	-
T1	6.38±0.01b	84.44±1.04a	2.76±0.06c	12.34±0.30d	77.36±0.22b	7.05±0.80ab	6.40±1.38
T2	6.34±0.01c	82.97±0.53b	3.29±0.18b	11.97±0.24d	74.54±0.55c	6.84±0.73ab	5.91±1.50
T3	6.29±0.01d	83.57±0.43ab	2.47±0.19c	13.67±0.41b	79.92±0.45a	7.40±0.53a	6.71±1.24
T4	6.27±0.01e	82.26±0.93b	2.48±0.18c	13.02±0.32c	79.27±0.62a	7.15±0.77a	6.66±1.60
T5	6.27±0.01e	81.92±0.78c	2.61±0.17c	14.76±0.24a	79.76±0.58a	7.11±0.27a	6.60±0.88
T6	6.25±0.01f	80.78±0.58d	3.27±0.23b	14.48±0.15a	77.45±1.00b	6.22±0.53b	6.01±1.12

All values are mean±standard deviation of three replicates (n=9).

^a-fMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, meat emulsion with nitrite free; T1, meat emulsion with 0.015% nitrite; T2, meat emulsion with 0.015% nitrite and 0.05% ascorbic acid; T3, meat emulsion with 5% fermented red beet extract; T4, meat emulsion with 5% fermented red beet extract and 0.05% ascorbic acid; T5, meat emulsion with 10% fermented red beet extract; T6, meat emulsion with 10% fermented red beet extract and 0.05% ascorbic acid. ²⁾ H°, arctan (b*/a*). ³⁾∆E*, (∆L*²+∆a*²+∆b*²)^1/2. ⁴⁾∆C*, (∆a*²+∆b*²)^1/2.