Table 6. Effect of perilla leaves ethanol extracts on instrumental color of barbecued pork patty

Color	Cooking doneness	Treatment			SEM
Color	Cooking doneness	CON	0.2PLE	0.4PLE	SEM
CIE L*	Medium	53.37^Aa	27.92^Ab	24.77^Ac	0.34
	Well-done	30.98^Ba	23.47^Bb	22.18^Bc	0.22
	SEM	0.34	0.20	0.33
CIE a*	Medium	10.32^Ba	5.36^Bb	4.49^Bc	0.17
	Well-done	16.42^Aa	8.09^Ab	5.81^Ac	0.22
	SEM	0.28	0.20	0.02
CIE b*	Medium	26.57^Aa	14.96^Ab	11.89^Ac	0.23
	Well-done	23.15^Ba	10.86^Bb	8.13^Bc	0.19
	SEM	0.19	0.22	0.22

Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
Means within a row with different superscript differ significantly at p<0.05 (n=3).
CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract.