Table 2. Effect of different concentrations of Chinese cinnamon powder on instrumental color parameters (CIE L*, a*, b*) of vacuumed ground lamb meat at 4°C

Parameters	Treatments (%)	Storage time (days)
		0	4	8	12	16
L* (Lightness)	Control	53.06±0.79Aa	52.76±0.73Aab	51.80±0.87Aab	51.24±0.70Aab	50.98±1.88Ab
	0.5	47.02±0.40Bb	48.37±1.67Bab	49.25±1.61Ba	49.25±0.62Ba	48.20±0.56Bab
	1.5	45.77±0.72Cb	45.11±0.94Cb	44.44±0.77Cb	47.39±0.99Ca	46.20±1.80Bab
	2.5	41.67±0.49Db	42.03±0.79Dab	43.55±0.88Ca	42.31±0.90Dab	41.76±1.68Cb
a* (Redness)	Control	16.87±0.35Aa	15.42±0.73Aab	14.06±1.05Ab	13.86±1.12ABb	12.20±0.66Bc
	0.5	15.63±0.48Ba	14.81±0.47Aab	13.42±0.81BCb	13.08±0.75Bb	13.21±0.70ABb
	1.5	12.14±0.52Db	12.21±0.89Bb	13.37±0.38ABab	14.16±0.57Aa	13.64±1.09Aa
	2.5	13.26±0.18Cab	12.55±0.16Bab	11.91±0.28Cb	13.45±1.10ABa	12.46±1.18ABab
b* (Yellowness)	Control	19.31±1.20Aa	15.34±1.34Ac	17.33±1.48Ab	16.61±1.07Ab	16.11±0.62Ab
	0.5	17.87±0.54ABa	15.11±1.15Ab	17.27±0.67Aa	16.27±0.67Aa	16.50±0.95Aab
	1.5	17.31±1.02Ba	14.66±0.73Ab	16.29±0.59ABa	16.36±0.78Aa	16.50±0.31Aa
	2.5	15.31±0.78Cb	13.81±0.45Bc	15.48±0.68Bb	16.07±0.61Aa	16.20±0.76Aab

Results are presented as means±SD (n=3).
Mean values in different letters within the same column differ significantly (p<0.05).
Mean values in different letters within the same row are differ significantly (p<0.05).