. 2017 Oct 20;31(4):585–594. doi: 10.5713/ajas.17.0540

Table 3.

Effect of Lactobacillus sakei and Lactobacillus curvatus on L* value and a* value of vacuum-packaged raw beef at 4°C for 0 to 38 days

Item		Control	Lactobacillus sakei	Lactobacillus curvatus
L* value	0	43.7±0.4^A ^a	43.8±1.1^A ^a	44.1±0.6^A ^a
	7	44.0±1.3^A ^a	45.1±2.3^A ^a	44.3±1.1^A ^a
	13	44.1±1.3^B ^a	46.4±0.4^A ^a	44.9±0.6^AB ^a
	21	43.7±1.3^B ^a	46.8±1.6^A ^a	46.0±1.5^AB ^a
	28	43.1±1.0^B ^a	46.0±0. 9^A ^a	46.5±0.6^A ^a
	38	43.1±1.0^B ^a	46.2±0.5^A ^a	46.0±0.9^A ^a
a* value	0	18.1±0.4^A ^ab	18.0±0.5^A ^a	17.9±0.8^A ^a
	7	20.3±1.2^A ^a	19.2±0.2^A ^a	20.0±1.2^A ^a
	13	19.2±1.1^A ^ab	8.8±0.3^A ^a	18.3±0.2^A ^a
	21	19.2±0.7^A ^ab	18.9±1.3^A ^a	18.7±0.5^A ^a
	28	18.4±1.6^A ^ab	18.1±1.4^A ^a	17.5±0.8^A ^a
	38	16.7±1.3^A ^b	18.0±0.3^A ^a	19.4±1.4^A ^a

Values are given as means±standard deviation from triplicate determinations.

^A–B

Means significant differences between storage times for the same treatment (p<0.05).

^a–b

Means significant differences between treatments at the same time point (p<0.05).