Table 2.

Effects storage time and packaging method on redness during storage at 4°C.

Storage time (D)	a*
	A	M	P
0	19.16 ± 1.03A	19.71 ± 0.92A,B	21.41 ± 0.89B
6	19.28 ± 0.57	20.73 ± 1.21	20.13 ± 0.54
12	20.12 ± 0.96A	20.98 ± 0.98A,B	22.05 ± 1.62B
18	19.79 ± 0.68A	20.98 ± 0.75B	22.20 ± 1.27B
24	ND	20.47 ± 1.07	20.03 ± 0.62
30	ND	20.91 ± 0.66	20.41 ± 0.43
	P values
Treatment	＜0.0001
Storage time	＜0.0001
Treatment × Storage time	＜0.01

^A,BValues with different uppercase letters within the same sampling day were significantly different (P < 0.05).

A, roast chicken meat under air-packaging; M, roast chicken samples sealed in MAP with CO₂/N₂ (40%/60%); P, roast chicken samples sealed in MAP (CO₂/N₂ = 40%/60%) with 0.5% grape seed extract solution. Error bars represent standard deviations of the mean (n = 3).

Abbreviation: MAP, modified atmosphere packaging; ND, not detected.