Table 1.
CIELab coordinates of dry-cured pork bellies with sodium reduction.
| Location | Parameter | BC | BK | BG | SEM | p-Value |
|---|---|---|---|---|---|---|
| Surface | L* | 50.45 a | 49.12 a | 37.99 b | 3.175 | 0.017 |
| a* | 5.99 | 6.49 | 6.61 | 0.870 | 0.870 | |
| b* | 12.17 | 11.37 | 9.09 | 1.486 | 0.327 | |
| Hue angle | 64.51 a | 57.73 a,b | 50.47 b | 3.840 | 0.048 | |
| Chroma | 13.63 | 13.30 | 11.74 | 1.548 | 0.657 | |
| Transversal cut | L* | 68.55 | 70.28 | 72.07 | 1.626 | 0.323 |
| a* | 7.65 | 7.40 | 8.46 | 0.713 | 0.555 | |
| b* | 9.20 | 8.56 | 8.94 | 0.483 | 0.645 | |
| Hue angle | 50.87 | 50.49 | 47.27 | 1.777 | 0.302 | |
| Chroma | 12.03 | 11.39 | 12.35 | 0.788 | 0.686 |
SEM: Standard Error of the Mean; a,b mean values in the same row not followed by a common subscripted letters differ significantly (p < 0.05; Tukey test).