Table 2. Instrumental color values of ground pork meat products formulated with various natural calcium powders
Traits
Treatments
1)
Control
ESC
OSC
MAC
MC
CIE L*
69.34±0.21
B
68.32±0.29
C
70.24±0.10
A
69.11±0.20
B
70.27±0.09
A
CIE a*
6.10±0.10
B
7.30±0.68
A
6.60±0.07
AB
5.84±0.10
B
5.93±0.09
B
CIE b*
8.13±0.12
B
9.93±0.50
A
8.54±0.13
B
8.31±0.08
B
8.35±0.09
B