Fig. 4. CIE color parameters of thawed pork loin.
(A) L*, (B) a*, (C) b* and (D) total color difference (ΔE) as a function of the freezing rate. Vertical bars indicate SDs (n=3). a–c Means with different letters are significantly different (p<0.05). Each freezing condition is marked with Arabic numbers. The maximum and minimum values for fresh controls were indicated by red area.
