Table 4. Colorimetric analysis of pork patties supplemented with various liquids

Treatment	L*	a*	b*
W	64.23±0.23b	3.39±0.14a	8.21±0.21d
OW	63.16±1.09b	3.14±0.15a	10.74±0.36c
OWS	61.06±0.63c	2.12±0.24b	12.03±0.22b
NEM	70.07±0.65a	1.23±0.24c	12.74±0.21a

Pork patties supplemented with different liquids.
Table presents mean values±SD.
Values with different letters in a column are significantly different (p<0.05).
W, water; OW, oil and water; OWS, oil (1% lecithin) and water (3.5% tween 80); NEM, nanoemulsion, oil (1% lecithin), and water (3.5% tween 80), which were processed using a high speed homogenizer and microfluidizer.