Table 5. Surface and internal color of pork steaks of different doneness

Traits		Doneness	Pork steak thickness (cm)		SEM
Traits		Doneness	1.5	2.0	SEM
CIE L*	Surface	Raw	49.15^Ac	49.72^Ab	0.240
		Medium-rare	55.55^Ab	56.04^Aa	0.350
		Medium	57.29^Aa	57.74^Aa	0.410
		Well-done	49.94^Ac	50.83^Ab	0.543
		SEM	0.313	0.473
	Inside	Raw	47.77^Ad	47.62^Ad	0.176
		Medium-rare	61.81^Ab	60.82^Ab	0.503
		Medium	66.42^Aa	66.25^Aa	0.172
		Well-done	57.39^Ac	57.60^Ac	0.307
		SEM	0.394	0.220
CIE a*	Surface	Raw	13.63^Aa	13.52^Aa	0.142
		Medium-rare	8.36^Ab	8.24^Ab	0.085
		Medium	8.29^Ab	8.15^Ac	0.167
		Well-done	6.91^Bc	7.39^Ad	0.083
		SEM	0.064	0.164
	Inside	Raw	14.93^Aa	14.54^Aa	0.124
		Medium-rare	12.34^Bb	13.93^Ab	0.307
		Medium	10.96^Bc	13.10^Ac	0.233
		Well-done	7.66^Ad	7.84^Ad	0.119
		SEM	0.271	0.125
CIE b*	Surface	Raw	7.64^Ad	7.18^Ad	0.163
		Medium-rare	11.44^Ac	11.49^Ac	0.133
		Medium	12.52^Ab	12.38^Ab	0.094
		Well-done	15.07^Ba	15.45^Aa	0.045
		SEM	0.120	0.114
	Inside	Raw	4.58^Bd	4.84^Ad	0.066
		Medium-rare	10.40^Ac	10.38^Ac	0.229
		Medium	11.54^Ab	11.66^Ab	0.039
		Well-done	12.57^Aa	12.75^Aa	0.062
		SEM	0.128	0.121

Means within a pork steak thickness with different superscript differ significantly at p<0.05.
Means within a doneness with different superscript differ significantly at p<0.05.