Table 6. Effect of calamansi pulp extract on the instrumental color of pork patty during storage at 4°C

Traits	Treatment	Storage days (d)				SEM
Traits	Treatment	1	3	5	7	SEM
CIE L*	Control	68.37^Ba	68.20^Ba	67.67^Bab	67.01^Bc	0.231
	0.2PCPE	68.00^Ba	68.04^Ba	67.85^Ba	66.69^Bb	0.072
	0.4PCPE	72.15^Aa	71.25^Ab	71.22^Ab	72.24^Aa	0.078
	SEM	0.252	0.084	0.088	0.090
CIE a*	Control	12.75^Aa	11.82^Ab	7.53^Cc	7.52^Bc	0.087
	0.2PCPE	12.28^Ba	11.66^Ab	10.09^Ac	7.94^Ad	0.014
	0.4PCPE	10.24^Ca	9.09^Bb	7.92^Bc	7.19^Bd	0.042
	SEM	0.031	0.050	0.013	0.095
CIE b*	Control	15.95^a	15.23^Bb	14.46^Bc	14.26^Cc	0.059
	0.2PCPE	15.81^a	15.70^Aa	15.11^Ab	14.84^Bc	0.052
	0.4PCPE	15.95^a	15.61^Ab	15.21^Ac	15.12^Ac	0.036
	SEM	0.043	0.070	0.023	0.052

Means within a column with different superscript differ significantly at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition.