. 2021 Mar 13;4:150–162. doi: 10.1016/j.crfs.2021.03.002

Table 1.

Mean measurements of CIE L∗ (lightness), a∗ (redness), b∗ (yellowness), Chroma (C) and Hue recorded from each vacuum skin packaged steaks from three different carcass chilling (Control (C), Treatment 1 (T1) and Treatment 2 (T2)) treatments in Plant A.

	Storage time (Days)
	23^a	26	29	32	35	38	41
L∗
C	39.4 ± 1.6	41.6^AB ± 0.6	40.4 ± 1.3	43.9 ± 1.4	42.3 ± 0.7	40.0 ± 1.9	44.6 ± 1.3
T1	39.6 ± 1.8	38.9^A ± 0.5	43.2 ± 0.7	44.7 ± 0.8	43.3 ± 0.1	40.0 ± 1.2	44.8 ± 0.5
T2	38.4 ± 3.2	44.9^B ± 1.3	42.6 ± 1.5	40.0 ± 0.7	43.1 ± 3.0	36.6 ± 0.3	41.1 ± 1.3
a∗
C	9.8 ± 0.6	9.5 ± 0.3	9.5 ± 0.3	9.7^A ± 0.6	10.8 ± 0.5	10.2 ± 0.9	10.9 ± 0.7
T1	9.5 ± 0.6	9.7 ± 0.2	8.9 ± 0.4	9.6^A ± 0.2	10.6 ± 0.2	9.8 ± 0.2	11.3 ± 0.4
T2	9.7 ± 0.4	8.2 ± 0.7	9.0 ± 0.5	12.4^B ± 0.6	10.3 ± 0.9	11.1 ± 0.1	12.4 ± 0.5
b∗
C	10.2 ± 0.9	9.6 ± 0.1	8.9 ± 0.5	10.2 ± 0.1	11.1 ± 0.2	10.0 ± 0.2	10.3 ± 0.5
T1	9.6 ± 0.4	8.7 ± 0.1	9.6 ± 0.2	10.6 ± 0.2	10.5 ± 0.2	10.7 ± 0.4	11.2 ± 0.1
T2	9.4 ± 1.6	10.0 ± 0.0	9.9 ± 0.4	9.1 ± 0.1	10.2 ± 0.8	9.2 ± 0.5	9.8 ± 0.8
Chroma
C	14.2 ± 0.5	13.5 ± 0.1	13.0 ± 0.4	14.0 ± 0.3	15.5 ± 0.3	14.3 ± 0.7	15.0 ± 0.4
T1	13.5 ± 0.4	13.0 ± 0.2	13.0 ± 0.3	14.3 ± 0.2	14.9 ± 0.3	14.5 ± 0.4	15.9 ± 0.2
T2	13.6 ± 0.9	12.9 ± 0.4	13.4 ± 0.2	15.3 ± 0.5	14.6 ± 0.2	14.4 ± 0.3	15.8 ± 0.6
Hue
C	45.9 ± 3.7	45.2^AB ± 1.2	43.2 ± 1.8	46.5^A ± 1.9	45.7 ± 1.7	44.6 ± 2.4	43.6 ± 2.9
T1	45.2 ± 2.5	41.9^A ± 1.0	47.0 ± 1.5	47.7^A ± 0.9	44.5 ± 0.5	47.4 ± 0.9	44.8 ± 1.1
T2	43.3 ± 5.9	51.0^B ± 2.5	47.7 ± 2.7	36.5^B ± 1.4	44.7 ± 4.9	39.6 ± 1.5	38.3 ± 2.5

The values represent the average counts ± standard error of the mean (SEM). Numbers that have different letters in the same column (^A,B) indicate statistical significant (P ≤ 0.05) between treatments within Plant A at each time point. Numbers in the same column that are not followed by letters indicate no significance found.