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. 2022 Sep 19;87(10):4379–4393. doi: 10.1111/1750-3841.16302

FIGURE 2.

FIGURE 2

Color of raw and cooked pork bologna formulated with lentil flour, nitrite, and three levels of beet powder on day 0. (a) CIE L*, (b) CIE a*, and (c) CIE b*. Vertical bars show standard error of means. CON, 156 ppm sodium nitrite; 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% BP; L0.0B, 6% LF; L0.1B, LF with 0.1% BP; L0.3B, LF with 0.3% BP; L0.5B, LF with 0.5% BP; LCON, LF with 156 ppm sodium nitrite. Different small letters on the bars indicate significant difference between uncooked samples. Different capital letters on the bars indicate significant difference between cooked samples.