Table 4. Color change of grape pomace-marinated pork loin during ripening

Items	Aging time (h)	Treatments¹⁾

		CON	T1	T2	T3	T4	T5
²⁾CIE L*	3	54.99±1.78^d	66.99±1.98^b	62.85±2.69^c	67.60±3.73^b	74.61±2.49^a	72.14±0.58^a
	24	52.98±1.67^d	68.34±1.02^c	67.68±0.76^c	77.04±1.74^a	72.65±1.66^b	75.59±1.52^a
	48	55.33±2.27^d	71.87±1.26^b	67.43±1.16^c	78.92±1.91^a	77.79±0.99^a	73.85±1.75^b
CIE a*	3	8.68±0.69^a	6.85±0.46^b	7.59±0.54^ab	6.49±1.44^b	7.45±0.99^ab	6.53±0.90^b
	24	6.92±0.47^c	7.29±0.41^c	9.30±0.68^a	5.61±0.44^d	4.90±0.72^d	8.47±0.88^b
	48	7.57±0.69^b	7.39±0.83^b	9.61±0.65^a	6.40±0.82^c	6.21±0.51^c	7.05±0.59^bc
CIE b*	3	8.97±0.58^a	7.62±0.17^a	7.78±0.60^b	6.19±0.88^c	6.08±0.43^c	6.75±0.56^c
	24	9.02±0.58^a	8.58±0.58^a	8.41±0.79^a	6.15±0.34^b	6.51±0.60^b	8.32±0.87^a
	48	9.04±0.47^b	9.05±0.41^b	10.15±0.36^a	7.19±0.92^c	8.35±0.94^b	8.71±0.48^b