Table 3.

The colour values of beef patties during refrigerated storage for 10 days.

	Time of storages (days)
Treatment	0	2	4	6	8	10
L*
Control	29.77 ± 0.87a1	38.68 ± 1.50a2	29.20 ± 0.326a1	37.10 ± 1.23a2	37.23 ± 0.45a2	45.61 ± 2.22a3
0.1% BHT	29.77 ± 0.87a1	32.86 ± 1.78b2	30.55 ± 0.967b3	35.44 ± 1.06b4	37.99 ± 1.19a5	40.58 ± 0.46b6
0.1% BP	29.77 ± 0.87a1	34.47 ± 1.73c2	30.91 ± 1.518b3	37.30 ± 0.94a4	41.02 ± 1.08b5	40.98 ± 0.46b5
0.3% BP	29.77 ± 0.87a1	28.42 ± 1.58d1	36.45 ± 1.744c2	33.12 ± 1.38c3	36.47 ± 1.99c2	36.23 ± 1.90c2
a*
Control	7.49 ± 0.08a1	6.76 ± 0.29a2	6.54 ± 0.328a2	6.26 ± 0.42a2	4.72 ± 0.38a3	0.89 ± 0.01a4
0.1% BHT	7.49 ± 0.08a1	8.18 ± 0.43b2	9.28 ± 0.282b3	7.05 ± 0.26b1	7.36 ± 0.41b1	2.86 ± 0.01b4
0.1% BP	7.49 ± 0.08a1	7.37 ± 0.23c1	8.74 ± 0.130c2	7.25 ± 0.32b1	5.64 ± 0.15c3	1.24 ± 0.04b4
0.3% BP	7.49 ± 0.08a1	9.16 ± 0.18d2	8.68 ± 0.340c3	8.38 ± 0.18c3	6.75 ± 0.13d4	2.90 ± 0.01b5
b*
Control	7.42 ± 0.32a1	4.86 ± 0.06a2	7.67 ± 0.362a1	8.55 ± 0.09a3	9.95 ± 0.14a4	6.77 ± 0.16a5
0.1% BHT	7.42 ± 0.32a1	6.68 ± 0.01b2	8.40 ± 0.150b3	8.39 ± 0.07a3	8.38 ± 0.06b3	2.10 ± 0.44b4
0.1% BP	7.42 ± 0.32a1	6.36 ± 0.23b2	8.96 ± 0.526b3	8.41 ± 0.12a3	8.76 ± 0.02b3	2.12 ± 0.33b4
0.3% BP	7.42 ± 0.32a1	9.19 ± 0.51c2	10.19 ± 0.270c3	7.90 ± 0.18b1	5.00 ± 0.06a4	6.90 ± 0.20a5

All values are expressed as mean ± standard deviation of three replicates.

^a–dMean values in the same column (variants) with different letters are significantly different (p < 0.05).

^1–6Mean values in the same line (storage time) with different numbers are significantly different (p < 0.05).

L*= lightness; a* = redness; b*= yellowness.

Control = beef patty without antioxidants, 0.1% BHT = beef patty with 0.1% of butylated hydroxytoluene, 0.1% BP = beef patty with 0.1% of BP extract, 0.3% BP = beef patty with 0.3% of BP extract.