Table 3. Physicochemical properties of pork patties containing annatto seed powder according to amount (No interaction)

		Parameters¹
		pH	L	a	b	TBARS	POV	VBN	TPC	VRB
Treatment (TRT) * day		NS	NS	*	NS	**	**	**	NS	NS
TRT²⁾		**	**	**	**	**	**	*	NS	*
Storage (d)		**	**	**	NS	**	**	**	**	**
TRT	CTL	5.80^b	60.10^a	8.31^e	9.07^b	1.53^a	7.27^a	9.3^ab	4.30	4.03^ab
	AA0.1	5.86^a	57.33^b	11.03^d	9.34^b	0.22^c	1.69^c	9.6^a	4.42	4.09^a
	ANT0.1	5.64^c	56.02^c	13.44^c	16.11^a	0.95^b	3.44^b	8.4^bc	4.16	3.83^abc
	ANT0.25	5.61^c	51.31^e	16.15^b	16.09^a	0.30^c	1.51^c	8.3^bc	4.37	3.57^c
	ANT0.5	5.86^a	44.83^f	21.75^a	15.62^a	0.20^c	0.31^d	9.3^ab	4.16	3.66^bc
Storage days	1	5.65^c	52.59^d	16.29^a	13.54	0.29^d	2.07^b	6.9^c	2.64^e	2.23^d
	3	5.73^b	53.75^c	15.67^a	13.49	0.47^c	2.18^b	7.0^c	3.03^d	2.42^d
	7	5.71^b	53.96^bc	14.49^b	13.95	0.57^bc	2.46^b	7.3^c	4.10^c	3.60^c
	10	5.74^b	54.81^ab	13.08^c	13.67	0.69^ab	3.08^a	9.5^b	4.82^b	4.24^b
	14	5.86^a	55.20^a	12.38^c	13.60	0.78^a	3.07^a	13.1^a	6.77^a	6.50^a