Table 3. Instrumental color profile of pork loin injected with three different commercial collagen mixtures

Traits		Control	Type of commercial collagen mixture
Traits		Control	CM-A	CM-B	CM-C
Raw	CIE L*	55.0±0.73^x	55.28±1.51^x	54.37±1.06^x	54.49±1.18^x
	CIE a*	6.85±0.49^y	7.12±0.36^y	7.24±0.24^y	7.16±0.27^y
	CIE b*	4.67±0.35^y	4.93±0.32^y	4.69±0.20^y	4.72±0.29^y
Cooked	CIE L*	47.05±0.77^by	47.47±0.78^bx	49.81±0.59^ay	51.06±0.62^ay
	CIE a*	17.45±0.37^ax	15.71±0.38^bx	16.10±0.27^bx	16.01±0.31^bx
	CIE b*	36.55±0.30^ax	35.60±0.28^ax	33.67±0.37^bx	35.46±0.34^ax

All values are mean±SE of four replicates.
Values with different superscript letters within the same row differ significantly (p<0.05).
Values with different superscript letters within the same column differ significantly (p<0.05).
Control, samples injected with no collagen mixture; CM-A, samples injected with commercial collagen mixture A; CM-B, samples injected with commercial collagen mixture B; CM-C, samples injected with commercial collagen mixture C.