. 2020 Nov 19;9(11):1692. doi: 10.3390/foods9111692

Table 7.

Effect of antioxidants on L*, c* and h° parameters of raw beef patties during refrigerated storage (4 ± 1 °C).

	Days	T1	T9	T2	T3	T4	T5	T6	T7	T8
Lightness (L*) A	0	48.32 ± 1.79 ^aA	50.54 ± 3.30 ^aA	44.40 ± 3.03 ^aA	42.16 ± 3.14 ^aA	50.32 ± 1.68 ^aA	49.03 ± 1.08 ^aAB	43.38 ± 4.83 ^aA	40.87 ± 2.38 ^aA	38.67 ± 1.82 ^aA
	6	51.76 ± 3.77 ^aA	50.03 ± 1.89 ^aA	44.10 ± 5.3 ^aA	38.35 ± 2.39 ^aA	50.55 ± 1.35 ^aA	53.02 ± 3.26 ^aAB	49.77 ± 5.67 ^aA	42.11 ± 5.17 ^aA	43.12 ± 3.80 ^aA
	13	44.04 ± 3.83 ^aA	44.42 ± 5.93 ^aA	46.95 ± 2.96 ^aA	41.14 ± 1.37 ^aA	45.45 ± 1.61 ^aA	49.53 ± 3.52 ^aAB	46.65 ± 2.14 ^aA	41.84 ± 4.73 ^aA	38.45 ± 1.09 ^bA
Chroma (c*)	0	47.27 ± 1.23 ^abA	54.93 ± 4.86 ^aA	39.73 ± 3.44 ^bA	27.07 ± 1.20 ^aA	52.87 ± 0.70 ^aA	39.30 ± 1.51 ^aA	35.37 ± 2.70 ^aA	32.37 ± 4.12 ^aA	26.03 ± 2.04 ^aA
	6	31.14 ± 5.19 ^aCD	45.02 ± 7.50 ^aABC	24.63 ± 2.29 ^bBC	11.22 ± 0.61 ^aBC	32.77 ± 2.26 ^bDE	19.31 ± 3.28 ^aCD	16.29 ± 3.13 ^bBCD	19.41 ± 2.71 ^aBC	11.20 ± 0.97 ^bBC
	13	33.86 ± 1.98 ^aBCD	34.68 ± 6.08 ^aC	17.47 ± 5.96 ^abC	9.62 ± 4.14 ^bC	34.22 ± 3.19 ^abCDE	11.18 ± 4.41 ^bD	9.16 ± 1.32 ^cE	16.19 ± 2.63 ^bC	7.55 ± 0.54 ^cC
Hue angle (h°)	0	19.02 ± 3.87 ^aBC	25.17 ± 4.60 ^aABC	19.03 ± 0.38 ^abBCD	11.94 ± 7.21 ^aA	24.16 ± 2.17 ^aABC	24.89 ± 2.23 ^aAB	17.69 ± 1.41 ^aAB	16.51 ± 2.80 ^aDE	17.17 ± 6.20 ^abA
	6	33.02 ± 7.22 ^aABC	29.99 ± 1.22 ^aAB	32.58 ± 3.79 ^aABC	25.19 ± 6.11 ^aA	38.02 ± 4.71 ^aA	45.51 ± 6.06 ^aA	38.79 ± 4.12 ^aA	37.60 ± 5.98 ^aAB	28.90 ± 2.57 ^aA
	13	24.09 ± 6.85 ^aABC	26.11 ± 2.13 ^aABC	25.03 ± 6.10 ^aABCD	11.21 ± 2.11 ^aA	20.97 ± 6.23 ^aBC	38.54 ± 2.30 ^aAB	8.24 ± 2.10 ^aB	32.86 ± 3.74 ^aABC	24.29 ± 6.77 ^aC

The values are means ± S.D. of the samples analyzed in duplicate. ^a,b,c The means followed by different letters in the same sample but on different days indicate significant differences (p < 0.05). ^A,B,C The means followed by different letters on the same day but in different samples indicate significant differences (p < 0.05). T1: CM (control), T2: 2% PSW, T3: 4% PSW, T4: 0.35% CA, T5: 2% RS, T6: 2% PSW + 0.35% CA, T7: 2% PSW + 0.35% CA + 2% RS, T8: 4% PSW + 0.35% CA + 2% RS and T9: 0.7% CAMPA N.3 (A).