Table 4. Physicochemical properties of pork patties with added annatto seed powder according to amount (Interaction)

Parameters¹	Treatments²	Storage (d)
Parameters¹	Treatments²	1	3	7	10	14
Redness (a)	CTL	10.20^aE	10.88^aD	8.93^bD	5.88^cE	5.68^cD
	AA0.1	11.53^abD	12.48^aCD	12.43^aC	9.70^bcD	9.03^cC
	ANT0.1	17.23^aC	15.35^bBC	12.75^cC	11.82^cC	10.07^dC
	ANT0.25	18.33^aB	16.58^bB	15.73^cB	15.38^cdB	14.73^dB
	ANT0.5	23.63^aA	22.19^aA	21.97^aA	20.66^aA	20.30^aA
TBARS (mg MDA/kg)	CTL	0.82^cA	1.18^bcA	1.55^abcA	1.88^bA	2.23^aA
	AA0.1	0.13^aDE	0.20^aC	0.23^aC	0.26^aC	0.26^aC
	ANT0.1	0.28^dB	0.76^cB	1.02^bB	1.32^aB	1.36^aB
	ANT0.25	0.21^cC	0.31^bC	0.26^bcC	0.30^bC	0.43^aC
	ANT0.5	0.19^aCD	0.20^aC	0.21^aC	0.22^aC	0.20^aC
POV (meq/kg)	CTL	5.98^bA	6.11^bA	6.47^bA	9.63^aA	8.18^abA
	AA0.1	1.58^aB	1.68^aC	1.70^aC	1.92^aC	1.59^aCD
	ANT0.1	1.88^dB	2.55^cB	3.57^bB	3.99^bB	5.19^aB
	ANT0.25	1.22^bB	1.28^bC	1.46^bC	1.35^bC	2.22^aC
	ANT0.5	0.32^aB	0.33^aD	0.30^aD	0.41^aD	0.17^aD
VBN (mg/100 g)	CTL	6.8^bBC	7.1^b	6.8^b	9.0^bAB	16.8^aA
	AA0.1	6.5^bBC	6.5^b	7.9^b	12.6^abA	14.5^aA
	ANT0.1	7.1^bAB	7.2^b	7.0^b	10.0^aAB	10.6^aB
	ANT0.25	7.5^bA	7.3^b	7.9^b	8.4^bAB	10.3^aB
	ANT0.5	6.4^cC	6.8^bc	7.6^bc	9.1^bAB	16.4^aA