Table 1. Effects of carcass vascular rinsing¹⁾ on color parameters (CIE L*, a*, b*, and chemical state of myoglobin²⁾) under continuous lighting display conditions on ground beef loin

Treatment	Day			Day			Day
Treatment	1	4	7	1	4	7	1	4	7
	Redness (CIE a*)			Lightness (CIE L*)			Yellowness (CIE b*)
CN	20.01^a	15.85^b	13.06^c	44.88^abc	44.35^bc	43.85^c	9.90^ab	8.70^bc	7.94^c
RC	21.65^a	17.05^b	15.75^b	46.67^a	45.69^ab	43.43^c	10.84^a	9.56^ab	7.46^c
	Oxymyoglobin (OMb)			Deoxymyoglobin (DMb)			Metmyoglobin (MMb)
CN	2.18^a	1.95^b	1.76^c	1.06^b	1.06^b	1.12^b	0.87^cd	0.98^b	1.11^a
RC	2.29^a	1.96^b	1.82^c	1.06^b	1.06^b	1.29^a	0.84^d	0.97^bc	0.94^bcd

Data from Da Cunha Moreira et al. (2018).
Carcass chilling treatment: CN, not vascularly rinsed; RC, Rinse & Chill^®.
Percentage reflectance (%R): OMb, %R 610 nm/ %R 525 nm; DMb, %R 474 nm/ %R 525 nm; MMb, %R 572 nm/ %R 525nm. Larger values mean more of that chemical state.
Means within a dependent variable with unlike superscript letters are different (p<0.05).