Table 3. Effects on pH and color of cooked 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	6.47±0.05a	81.06±1.42ab	2.28±0.15g	10.41±0.6d	77.63±0.75a	-	-
T1	6.45±0.02a	81.29±0.54a	5.14±0.15c	8.45±0.41e	58.76±1.19e	3.83±0.52bc	3.49±0.21b
T2	6.44±0.01a	80.59±1.03ab	7.11±0.42a	7.52±0.35f	46.38±3.10f	5.90±0.70a	5.68±0.59a
T3	6.37±0.01b	80.62±0.64ab	2.92±0.16f	10.76±0.23cd	74.91±0.82b	1.75±0.99e	0.72±0.34d
T4	6.34±0.01c	80.13±0.51b	3.70±0.26d	11.45±0.14b	72.55±0.74c	2.31±0.47de	1.67±0.19c
T5	6.36±0.02bc	79.08±0.76c	3.24±0.26e	11.98±0.37a	74.68±1.34b	3.16±0.71cd	1.85±0.38c
T6	6.33±0.01c	78.98±0.68c	5.61±0.18b	11.12±0.47bc	63.27±0.92d	4.21±0.92b	3.45±0.28b

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

^a-gMeans 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.