Table 3. Changes in Hunter color values of cylindrical frozen pork loin treated with different tempering conditions

Color parameter	Tempering treatment

	Control	FC		WI		Curved-electrode RF

		4°C	20°C	4°C	20°C	1000 W	1500 W
Hunter L*	44.97±2.85	43.65±2.76	45.68±1.28	42.97±0.89	42.26±2.43	44.02±1.39	44.49±2.43
a*	7.60±0.96^ab1	6.87±1.13^abc	5.69±0.87^c	6.31±0.85^bc	5.55±0.82^c	7.59±0.92^ab	8.44±1.12^a
b*	3.19±0.81^ab	2.15±1.05^bc	2.75±0.97^ab	1.07±0.42^c	1.06±0.52^c	3.84±1.21^a	2.98±0.83^ab
ΔE*	-	3.01±1.81^ab	2.56±0.70^ab	3.27±0.80^ab	5.10±1.38^a	2.33±1.13^b	2.34±1.76^b