Table 3. Effects of different cooking methods on meat color of beef steaks

Part of beef steak	Color values	Cooking method1)
		Oven	Searing
Surface	CIE L*	36.03±0.37a	32.24±1.46b
	CIE a*	9.48±1.07a	4.36±0.94b
	CIE b*	10.04±2.76a	5.42±0.73b
Inside	CIE L*	52.47±1.56	50.60±1.47
	CIE a*	15.12±0.89	14.46±0.35
	CIE b*	16.00±0.90	14.68±0.10

Oven, cooked until 60°C internal temperature in an oven at 180°C; Searing, cooked until 35°C in an oven, then grilled in a pan at 240°C until the internal temperature reached 60°C.
Different letters within the row differ significantly (p<0.05).