Skip to main content
. 2022 Feb 1;11(3):426. doi: 10.3390/foods11030426

Figure 6.

Figure 6

Changes in color parameters of the pork meat samples packaged in the polylactide (PLA), M1, and M2 multilayer films and wrapped in cling film (unpackaged control) during storage in terms of (a) Lightness (L*); (b) Chroma (Cab*); (c) Hue (hab*); and (d) total color difference (ΔEab*).