Figure 1.
Instrumental color parameters of hybrid meat emulsions elaborated with plant proteins as partial meat substitutes. Mean values with different letters on the column differ from each other (p ≤ 0.05) according to the post hoc Tukey’s test (a* and b* coordinates) and Games-Howell’s test (L* coordinate and Whiteness). FC: control; FS: soy; FP: pea; FR: rice; FSF: sunflower; FFB: fava bean.
