Table 2: Effects of different hydrocolloids on color assessment of porcine meat.

ΔE

Control46.04 ± 3.5045.91 ± 3.424.01 ± 0.914.25 ± 0.893.19 ± 0.303.61 ± 0.150.56 ± 0.12a
Water46.05 ± 2.8348.19 ± 1.695.08 ± 1.075.02 ± 0.203.88 ± 1.294.11 ± 0.232.50 ± 1.11b
Gel45.74 ± 2.8647.91 ± 2.704.00 ± 0.884.21 ± 1.013.33 ± 0.493.64 ± 0.792.26 ± 0.59b
Xan45.33 ± 0.8748.13 ± 1.934.12 ± 0.804.07 ± 0.843.37 ± 0.343.38 ± 0.642.99 ± 1.13b
Car47.30 ± 3.7247.85 ± 1.664.36 ± 0.474.43 ± 1.003.85 ± 0.913.81 ± 0.722.10 ± 0.34ab
Aga45.32 ± 1.2446.71 ± 1.124.63 ± 0.174.57 ± 0.803.45 ± 0.633.13 ± 0.731.61 ± 1.07ab

Note. Different uppercase letters in a row indicate significant differences between before and after injection (); different lowercase letters in a column indicate significant differences among different treatments ().