Table 3.
Colorimetric characteristics of the cooked steak fillet on the surface and the geometric center.
| Cooking Methods | ||||||
|---|---|---|---|---|---|---|
| Panfrying without Oil | Air Fryer | Pan Frying with Oil | Pan Frying without Oil | Air Fryer | Pan Frying with Oil | |
| Center | Surface | |||||
| Meat doneness | Hue angle (h°) | |||||
| Rare | 54.75 ± 3.10 Ba | 51.49 ± 3.29 Ba | 50.38 ± 3.89 Ca | 52.63 ± 3.96 Aa | 51.61 ± 3.09 Aa | 53.95 ± 1.90 Aa |
| Medium | 59.57 ± 0.98 Ba | 55.08 ± 2.06 ABa | 60.52 ± 3.78 Ba | 54.69 ± 3.36 Aa | 54.76 ± 2.59 Aa | 51.90 ± 2.78 Aa |
| Well done | 70.61 ± 1.68 Aa | 63.40 ± 2.99 Ab | 72.07 ± 3.38 Aa | 56.60 ± 3.27 Aa | 56.11 ± 3.46 Aa | 44.99 ± 0.93 Bb |
| Color saturation (C) | ||||||
| Rare | 11.00 ± 0.93 Aa | 9.97 ± 0.98 Aa | 9.05 ± 2.09 Aa | 8.25 ± 1.26 Aa | 7.61 ± 1.61 Aa | 5.64 ± 0.33 Aa |
| Medium | 10.13 ± 0.35 Aa | 10.84 ± 0.69 Aa | 8.51 ± 1.19 Ab | 7.31 ± 0.80 Aa | 7.78 ± 1.12 Aa | 5.63 ± 1.29 Aa |
| Well done | 8.15 ± 0.62 Ba | 6.81 ± 1.67 Bab | 5.39 ± 0.53 Bb | 6.25 ± 0.77 Aa | 6.78 ± 0.38 Aa | 3.70 ± 0.23 Ab |
| Color difference (ΔE) | ||||||
| Rare | 11.69 ± 1.21 Bb | 11.46 ± 0.30 Bb | 15.71 ± 1.68 Ba | 10.72 ± 2.93 Aa | 9.36 ± 1.40 Ba | 12.20 ± 2.11 Ba |
| Medium | 14.42 ± 0.93 Bb | 17.17 ± 2.22 Aab | 19.80 ± 1.61 Aa | 11.38 ± 1.55 Aab | 9.69 ± 1.07 Bb | 13.93 ± 0.54 Ba |
| Well done | 18.34 ± 2.28 Aa | 17.17 ± 2.22 Aa | 19.80 ± 1.61 Aa | 11.01 ± 1.95 Ab | 12.69 ± 1.07 Ab | 18.70 ± 0.88 Aa |
Means followed by the same capital letters in a column and lower-case letters on the lines do not differ significantly by the Tukey test at 5% of significance.