. 2021 Sep 9;26(18):5494. doi: 10.3390/molecules26185494

Table 5.

Color parameters (L*, a*, b*) of minced meat samples during storage.

Storage Period	Storage Period	L*	a*	b*
Control	Day 0	35.62 ± 0.32 ^aB	14.67 ± 0.48 ^bA	15.03 ± 0.57 ^bA
Added + C. scolymus	Day 0	36.84 ± 0.51 ^aA	15.12 ± 0.37 ^bA	15.92 ± 0.63 ^bA
Control	Day 3	35.74 ± 0.43 ^aB	12.28 ± 0.51 ^bA	14.22 ± 0.39 ^bA
Added + C. scolymus	Day 3	36.21 ± 0.31 ^aA	12.88 ± 0.31 ^bA	14.20 ± 0.46 ^bA
Control	Day 6	37.13 ± 0.46 ^aA	10.67 ± 0.54 ^bB	13.44 ± 0.63 ^bB
Added + C. scolymus	Day 6	35.24 ± 0.36 ^aB	10.75 ± 0.49 ^bB	12.88 ± 0.38 ^bB
Control	Day 10	38.56 ± 0.34 ^aA	9.93 ± 0.48 ^bB	12.82 ± 0.51 ^bB
Added + C. scolymus	Day 10	34.88 ± 0.38 ^aB	10.13 ± 0.56 ^bB	12.11 ± 0.34 ^bB

^a,b: Means followed by different letters within the same line represent significant differences (p < 0.05). ^A,B: Means followed by different letters within the same column represent significant differences. Data are the average of triplicates.