Journal of Food Quality

Research Article

Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef

Table 2

Least square means (±SE) for main effect of myoglobin state (Mb) on color (L, a, b) and change in color () during storage of ground beef patties.


Color traits	Mb state¹	Color values²
Color traits	Mb state¹	Day 3	Day 7	Day 12	Day 14	Day 19	Day 21

L	T1	50.64 ± 0.62	52.25 ± 0.44	53.55 ± 0.39	53.06 ± 0.49	53.32 ± 0.56	53.40 ± 0.44^a
	T2	51.17 ± 0.58	52.72 ± 0.42	52.63 ± 0.37	52.83 ± 0.46	51.59 ± 0.53	52.65 ± 0.42^a
	T3	49.74 ± 0.58	51.61 ± 0.42	52.58 ± 0.37	53.49 ± 0.46	52.49 ± 0.53	52.84 ± 0.42^a
	T4	50.37 ± 0.58	51.86 ± 0.42	52.09 ± 0.37	52.23 ± 0.46	52.01 ± 0.53	52.28 ± 0.42^ab
	T5	51.86 ± 0.58	52.08 ± 0.42	53.04 ± 0.37	52.99 ± 0.46	53.63 ± 0.53	53.17 ± 0.42^a
	T6	49.75 ± 0.58	51.70 ± 0.42	52.07 ± 0.37	52.25 ± 0.46	52.20 ± 0.53	51.37 ± 0.42^b
	value	0.095	0.455	0.065	0.357	0.073	0.023

a	T1	20.51 ± 0.72^b	17.28 ± 0.72^b	13.42 ± 0.60^c	14.49 ± 0.57^†	13.99 ± 0.65^†	13.88 ± 0.80^b
	T2	23.29 ± 0.68^a	19.94 ± 0.68^a	18.34 ± 0.57^ab	18.67 ± 0.54^†	19.42 ± 0.61^†	17.80 ± 0.76^a
	T3	21.38 ± 0.68^ab	17.28 ± 0.68^b	14.23 ± 0.57^c	13.21 ± 0.54^†	14.13 ± 0.61^†	14.47 ± 0.76^b
	T4	23.13 ± 0.68^a	20.53 ± 0.68^a	19.83 ± 0.57^a	19.23 ± 0.54^†	18.90 ± 0.61^†	18.14 ± 0.76^a
	T5	14.31 ± 0.68^c	14.45 ± 0.68^c	13.71 ± 0.57^c	12.50 ± 0.54^†	13.20 ± 0.61^†	13.28 ± 0.76^b
	T6	21.03 ± 0.68^b	19.00 ± 0.68^ab	17.65 ± 0.57^b	17.42 ± 0.54^†	18.52 ± 0.61^†	17.93 ± 0.76^a
	value	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001

b	T1	11.00 ± 0.23^a	10.47 ± 0.24	10.41 ± 0.18	10.60 ± 0.20	11.52 ± 0.25	11.27 ± 0.22^†
	T2	11.34 ± 0.21^a	10.88 ± 0.23	10.58 ± 0.17	10.33 ± 0.19	10.89 ± 0.24	10.10 ± 0.21^†
	T3	11.45 ± 0.21^a	10.72 ± 0.23	10.42 ± 0.17	10.26 ± 0.19	11.51 ± 0.24	10.89 ± 0.21^†
	T4	11.48 ± 0.21^a	10.97 ± 0.23	10.84 ± 0.17	10.59 ± 0.19	10.70 ± 0.24	10.39 ± 0.21^†
	T5	9.91 ± 0.21^b	10.46 ± 0.23	10.39 ± 0.17	10.41 ± 0.19	11.06 ± 0.24	11.42 ± 0.21^†
	T6	10.96 ± 0.21^a	10.41 ± 0.23	10.47 ± 0.17	10.31 ± 0.19	10.71 ± 0.24	10.60 ± 0.21^†
	value	<0.001	0.362	0.431	0.724	0.056	<0.001

	T1	14.10 ± 1.30	14.03 ± 0.79^ab	13.3 ± 0.90^bc	14.54 ± 0.76^b	18.75 ± 1.08^a	16.85 ± 0.91^a
	T2	12.49 ± 1.20	12.24 ± 0.73^b	12.46 ± 0.84^c	12.28 ± 0.70^c	16.07 ± 1.00^ab	13.13 ± 0.84^bc
	T3	12.65 ± 1.20	15.97 ± 0.73^a	15.20 ± 0.84^ab	17.60 ± 0.70^a	16.63 ± 1.00^ab	13.80 ± 0.84^b
	T4	13.88 ± 1.20	14.17 ± 0.73^ab	13.08 ± 0.84^bc	11.78 ± 0.70^c	15.29 ± 1.00^bc	14.25 ± 0.84^b
	T5	13.36 ± 1.20	15.26 ± 0.73^a	16.51 ± 0.84^a	13.34 ± 0.70^bc	16.56 ± 1.00^ab	14.92 ± 0.84^ab
	T6	17.61 ± 1.20	15.34 ± 0.73^a	13.67 ± 0.84^bc	12.65 ± 0.70^bc	13.05 ± 1.00^c	11.24 ± 0.84^c
	value	0.055	0.015	0.015	<0.001	0.015	0.003

^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. ¹T1: sodium nitrite 156 ppm/vacuum packaging (VP; anaerobic packaging); T2: sodium nitrite 156 ppm + sodium erythorbate 547 ppm/VP; T3: celery juice powder to add 100 ppm sodium nitrite equivalent/VP; T4: celery juice powder (equivalent to 100 ppm nitrite) + 0.43% cherry powder to add 469 ppm ascorbic acid)/VP; T5: sodium nitrite 156 ppm/oxygen permeable wrap (OPW; aerobic packaging); T6: sodium nitrite 156 ppm + sodium erythorbate 547 ppm/OPW. ²Each experiment was carried out in triplicate.