Table 3.
Color values (L*, a*, and b*) of the external parts of course ground beef and veal patties stored aerobically at 4.0 °C for four days in foam trays that were covered with air-permeable plastic film.
| Beef | Veal | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Day 0 | Day 1 | Day 2 | Day 3 | Day 4 | Day 0 | Day 1 | Day 2 | Day 3 | Day 4 | |
| L* | 46.32 ± 2.11 a | 42.06 ± 2.75 b | 40.20 ± 2.37 c | 43.70 ± 2.71 b | 39.85 ± 2.05 c | 59.96 ± 1.64 a | 59.16 ± 1.55 a | 58.15 ± 2.44 a | 58.26 ± 1.65 a | 57.87 ± 1.64 b |
| a* | 34.90 ± 2.27 a | 22.92 ± 2.61 b | 19.71 ± 2.26 c | 15.40 ± 1.61 d | 15.27 ± 1.02 d | 26.90 ± 0.94 a | 22.41 ± 1.38 b | 16.97 ± 1.49 c | 14.39 ± 1.04 c | 12.77 ± 0.60 d |
| b* | 25.86 ± 2.07 a | 17.91 ± 1.62 b | 17.14 ± 1.48 b | 14.40 ± 1.60 c | 13.93 ± 1.49 c | 22.61 ± 0.95 a | 20.07 ± 0.96 b | 17.99 ± 0.95 c | 17.30 ± 0.96 c | 16.53 ± 0.83 c |
Mean values with a different lowercase letter within a row within beef or veal are significantly different (p < 0.05).