Table 2 Effect of natural antioxidants on color of fresh beef patty

Storage period(day)	Treatment¹⁾	Lightness(L*)	Redness(a*)	Yellowness(b*)	Chroma	Hue angle
1	C	42.25	18.95^a	9.77^c	21.35^ab	27.04^d
	T1	41.94	7.49^d	7.93^d	10.92^e	46.45^b
	T2	42.49	17.15^ab	13.95^a	22.17^a	38.90^bc
	T3	42.03	17.01^ab	9.13^cd	19.35^bc	28.25^d
3	C	40.51	14.96^bc	8.90^cd	17.44^c	31.00^cd
	T1	42.00	7.72^d	8.83^cd	11.74^e	48.75^ab
	T2	42.20	14.22^bc	13.48^a	19.64^b	43.45^b
	T3	41.37	15.13^b	8.47^d	17.36^c	29.18^d
5	C	42.80	10.93^c	9.25^cd	14.44^d	40.55^bc
	T1	44.50	7.47^d	9.01^cd	11.75^e	50.30^ab
	T2	43.51	12.68^c	13.65^a	18.69^bc	47.01^ab
	T3	41.99	13.37^bc	8.36^d	15.79^cd	31.91^cd
7	C	42.67	10.46^c	10.20^c	14.83^d	44.97^b
	T1	45.09	7.26^d	9.26^cd	11.86^e	51.34^a
	T2	40.65	11.17^c	12.34^b	16.75^cd	47.62^ab
	T3	42.57	12.73^c	9.05^cd	15.65^cd	34.95^c
SEM		1.66	0.86	0.53	0.71	2.59

^a–e Means with different letters are significantly different in column (p<0.05).
¹⁾ C, control; T1, added 0.007% nitrite; T2, added 0.05% golden thread extract; T3, added 0.05% clove extract.