. 2017 Dec 26;7(1):1. doi: 10.3390/foods7010001

Table 4.

Color values (L*, a*, and b*) of the external (A) and internal (B) parts of course ground beef and veal patties double pan-broiling to internal end-point temperatures of 55, 62.5, 71.1, and 76 °C.

	L*		a*		b*
Cooked Internal Temperature (°C)	Beef	Veal	Beef	Veal	Beef	Veal
(A) External parts
55	50.32 ± 3.18 ^aA	68.98 ± 2.13 ^aB	13.46 ± 1.66 ^aA	10.76 ± 1.59 ^abB	18.45 ± 2.21 ^aA	19.58 ± 2.69 ^aA
62.5	46.87 ± 1.79 ^bA	68.40 ± 1.08 ^aB	12.50 ± 0.97 ^aA	11.15 ± 0.99 ^aB	17.33 ± 1.03 ^aA	21.53 ± 2.78 ^bB
71.1	47.08 ± 1.57 ^bA	66.45 ± 1.85 ^bB	12.63 ± 1.28 ^aA	10.58 ± 0.64 ^abB	17.45 ± 1.04 ^aA	19.59 ± 1.84 ^aB
76	46.67 ± 1.59 ^bA	68.45 ± 1.55 ^aB	11.86 ± 0.75 ^aA	10.03 ± 0.53 ^bB	16.96 ± 1.04 ^aA	18.71 ± 2.09 ^aB
(B) Internal parts
55	50.25 ± 7.15 ^aA	70.99 ± 3.00 ^aB	28.06 ± 4.59 ^aA	17.19 ± 2.43 ^aB	24.42 ± 2.77 ^aA	18.84 ± 1.27 ^aB
62.5	54.20 ± 1.85 ^bA	70.09 ± 3.32 ^aB	21.76 ± 5.76 ^bA	16.25 ± 3.60 ^aB	21.31 ± 2.66 ^bA	18.49 ± 1.79 ^aB
71.1	53.79 ± 2.35 ^bA	72.97 ± 2.64 ^aB	19.34 ± 6.72 ^cA	12.20 ± 1.15 ^bB	20.45 ± 2.97 ^cA	16.26 ± 0.59 ^bB
76	53.66 ± 1.74 ^bA	72.35 ± 2.01 ^aB	13.95 ± 2.63 ^dA	11.21 ± 0.97 ^bB	17.94 ± 1.49 ^dA	15.57 ± 0.32 ^bB

Mean values with a different lowercase letter within a column within L*, a*, and b*are significantly different (p < 0.05); mean values with a different capital letter within a row within L*, a*, and b* are significantly different (p < 0.05).