Table 3. Effects of different antioxidants on color values of fresh beef patties at frozen storage

	Storage month	Con	BHT	AA	CE	SEM
Lightness (CIE L*)	0	41.07Aa	41.25Aa	41.51Aa	40.63Aa	1.98
	2	39.70Aa	40.38Aa	39.78Aa	40.28Aa	2.15
	4	39.27Aa	41.07Aa	40.54Aa	40.50Aa	1.66
	6	39.07Aa	40.65Aa	40.13Aa	38.98Aa	1.14
	SEM	1.64	1.44	1.80	2.06
Redness (CIE a*)	0	22.13Aa	23.84Aa	23.13Aa	20.98Aa	0.73
	2	21.98Aa	23.13ABa	20.40ABa	22.26Aa	1.17
	4	12.56Bb	19.78BCa	18.47Ba	18.44Ba	1.01
	6	11.42Bb	17.90Ca	18.56Ba	17.65Ba	0.78
	SEM	1.07	1.04	0.84	0.74
Yellowness (CIE b*)	0	15.37Aa	16.22Aa	16.19Aa	15.82Aa	0.75
	2	19.22Aa	19.49Aa	19.61Aa	20.76Aa	5.43
	4	11.66Aa	13.39Aa	12.69Aa	13.34Aa	0.77
	6	11.50Ab	12.43Aab	12.65Aab	12.98Aa	0.38
	SEM	1.90	1.67	1.88	1.88
Chroma (C*)	0	26.94Aa	28.85Aa	28.24Aa	26.29Aa	0.97
	2	23.58Aa	24.95Ba	22.19Ba	24.54ABa	1.73
	4	17.19Bb	23.90Ba	22.45Ba	22.79ABa	1.03
	6	16.21Bb	21.82Ba	22.22Ba	21.39Ba	0.75
	SEM	1.27	1.06	0.98	1.18
Hue angel (h°)	0	34.83ABa	34.18Aa	34.91Aa	36.92Aa	0.86
	2	25.92Ba	26.80Aa	27.15Aa	28.27Aa	7.46
	4	43.09Aa	34.14Ab	34.67Ab	35.82Ab	1.86
	6	45.36Aa	34.76Ab	34.56Ab	36.35Ab	1.51
	SEM	2.90	2.29	3.27	3.23

Mean values in the same row with different letters presented significant differences (p<0.05).
Mean values in the same column with different letters presented significant differences (p<0.05).
Con, control; BHT, added 0.02% butylated hydroxytoluene; AA, added 0.05% ascrobic acid; CE, added 0.1% clove extract.