Table 3. Effect of natural antioxidants on color of cooked beef patty.
| Storage
period (day) |
Treatment1) | Lightness (L*) |
Redness (a*) |
Yellowness (b*) |
Chroma | Hue angle |
|---|---|---|---|---|---|---|
| 1 | C | 51.84 | 6.38 | 7.11 | 9.81 | 49.16 |
| T1 | 52.41 | 8.06 | 7.08 | 11.02 | 43.29 | |
| T2 | 51.24 | 4.23 | 8.66 | 9.66 | 64.29 | |
| T3 | 50.74 | 3.77 | 6.33 | 7.41 | 58.41 | |
| 3 | C | 50.63 | 4.32 | 7.17 | 8.40 | 58.70 |
| T1 | 51.58 | 10.24 | 6.48 | 12.14 | 32.19 | |
| T2 | 50.83 | 3.95 | 9.42 | 10.24 | 67.40 | |
| T3 | 48.02 | 5.29 | 8.43 | 9.98 | 58.09 | |
| 5 | C | 50.81 | 6.97 | 8.52 | 11.41 | 52.75 |
| T1 | 52.20 | 8.41 | 8.14 | 12.04 | 45.05 | |
| T2 | 51.12 | 4.20 | 9.56 | 10.60 | 66.35 | |
| T3 | 49.53 | 4.39 | 7.64 | 8.87 | 59.51 | |
| 7 | C | 53.26 | 5.56 | 6.68 | 8.97 | 51.85 |
| T1 | 52.34 | 8.01 | 7.31 | 11.10 | 44.62 | |
| T2 | 49.89 | 4.24 | 9.10 | 10.13 | 64.44 | |
| T3 | 49.22 | 4.89 | 6.44 | 8.09 | 52.69 | |
| SEM | 1.30 | 1.28 | 0.60 | 0.77 | 6.42 | |
1) C, control; T1, added 0.007% nitrite; T2, added 0.05% golden thread extract; T3, added 0.05% clove extract.