. 2019 Oct 31;39(5):768–779. doi: 10.5851/kosfa.2019.e67

Table 2. Effect of various antioxidants on color of fresh beef patties at refrigerated storage.

	Storage day	C	T1	T2	T3	SEM
Lightness (L*)	1	40.41^ab	40.57^ab	42.16^a	39.21^b	0.75
	5	41.25^a	42.41^a	41.16^a	40.47^a	0.87
	10	41.86^ab	42.70^a	42.33^a	39.82^b	0.63
	SEM	0.58	0.91	0.81	0.70
Redness (a*)	1	21.19^Aa	20.48^a	22.53^Aa	19.66^Aa	0.95
	5	14.63^Bc	21.75^a	19.37^ABb	15.86^Bc	0.59
	10	8.89^Cc	20.08^a	15.85^Bb	13.31^Cb	0.79
	SEM	0.87	0.55	1.28	0.41
Yellowness (b*)	1	14.50^Aa	14.27^a	15.54^Aa	14.23^a	0.52
	5	12.97^Bc	14.95^a	14.08^ABab	13.30^bc	0.30
	10	13.02^Bb	14.43^a	13.51^Bab	12.90^b	0.28
	SEM	0.37	0.26	0.44	0.39
Chroma (C*)	1	25.94^Aa	24.97^a	27.37^Aa	24.27^Aa	1.11
	5	19.57^Bc	26.39^a	23.95^ABb	20.71^Bc	0.63
	10	15.79^Cc	24.76^a	20.91^Bb	18.55^Cb	0.70
	SEM	0.91	0.55	1.25	0.54
Hue angel (h°)	1	34.47^Ca	34.96^a	34.60^Ba	35.90^Ca	0.46
	5	41.70^Ba	34.51^b	35.98^ABb	39.99^Ba	0.55
	10	55.88^Aa	35.83^c	41.02^Abc	44.14^Ab	1.60
	SEM	1.08	0.58	1.29	0.53

^a-c

Mean values in the same row with different letters showed significant differences (p<0.05).

^A-C

Mean values in the same column with different letters showed significant differences (p<0.05).

C, control; T1, added 0.02% BHT; T2, added 0.05% ascobic acid; T3, added 0.1% clove extract; BHT, butylated hydroxytoluene.