Table 1: Least square means (±SE) for main effect of high-pressure processing on color (L, a, b) and change in color () during storage of ground beef patties.

Color traitsHPP (MPa/min)Color values1
Day 3Day 7Day 12Day 14Day 19Day 21

L 0/040.78 ± 0.48b42.20 ± 0.34c43.13 ± 0.30c43.73 ± 0.38c42.06 ± 0.43b43.31 ± .034c
450/353.58 ± 0.50a54.49 ± 0.36b54.87 ± 0.31b55.09 ± 0.39b55.30 ± 0.45a55.26 ± 0.36b
600/354.53 ± 0.48a55.62 ± 0.34a56.66 ± 0.30a56.2 ± 0.38a56.45 ± 0.43a55.61 ± 0.34ab
600/653.47 ± 0.48a55.84 ± 0.34a55.98 ± 0.30a56.20 ± 0.38a56.36 ± 0.43a56.29 ± 0.34a
value<0.001<0.001<0.001<0.001<0.001<0.001

a 0/022.50 ± 0.55a21.98 ± 0.56a19.46 ± 0.46a19.33 ± 0.4421.04 ± 0.5019.39 ± 0.62a
450/321.33 ± 0.57ab18.18 ± 0.58b16.56 ± 0.48b14.91 ± 0.4616.02 ± 0.5216.38 ± 0.64b
600/318.17 ± 0.55b16.35 ± 0.56c14.31 ± 0.46c14.67 ± 0.4414.62 ± 0.5014.68 ± 0.62bc
600/620.43 ± 0.55c15.81 ± 0.56c14.46 ± 0.46c14.76 ± 0.4413.77 ± 0.5013.21 ± 0.62c
value<0.001<0.001<0.001<0.001<0.001<0.001

b 0/08.95 ± 0.17d9.50 ± 0.18c8.70 ± 0.14c8.34 ± 0.16c9.20 ± 0.20b8.90 ± 0.17
450/311.14 ± 0.18c10.67 ± 0.19b10.67 ± 0.15b10.44 ± 0.16b11.39 ± 0.20a11.00 ± 0.18
600/311.67 ± 0.17b11.32 ± 0.18a11.27 ± 0.14a11.39 ± 0.16a11.95 ± 0.20a11.55 ± 0.17
600/612.34 ± 0.17a11.12 ± 0.18ab11.44 ± 0.14a11.49 ± 0.16a11.72 ± 0.20a11.65 ± 0.17
value<0.001<0.001<0.001<0.001<0.001<0.001

450/313.14 ± 0.8913.29 ± 0.5412.84 ± 0.6212.95 ± 0.5215.07 ± 0.7313.17 ± 0.62
600/315.00 ± 0.8514.90 ± 0.5214.92 ± 0.5914.01 ± 0.5016.54 ± 0.7113.98 ± 0.60
600/613.90 ± 0.8515.32 ± 0.5214.34 ± 0.5914.14 ± 0.5016.57 ± 0.7114.94 ± 0.60
value0.3220.0260.0560.2090.2590.134

a–cLS means in a column and within a color trait with a common superscript are similar (). A significant myoglobin state by HPP treatment interaction () for the color trait within the day. 1Each experiment was carried out in triplicate.