Table 4. Instrumental color of chilled meats and 7 d frozen/thawed meats marinated with phosphate and phosphate alternatives

Items	d of thawing	Treatments						SEM¹⁾	p-value
Items	d of thawing	Control (–)	Control (+)	PJ	OS	N-OS	YLE	SEM¹⁾	p-value
CIE L*	0^*	58.97^ax	54.80^d	60.78^ax	57.15^bc	57.30^bcx	55.87^cdx	0.593	<0.0001
	1	53.79^by	54.30^b	57.46^ay	55.05^b	53.51^bz	54.38^bxy	0.525	0.0001
	3	54.40^y	54.06	55.23^z	55.48	54.86^y	53.36^y	0.878	0.556
	SEM²⁾	0.656	1.160	0.432	0.580	0.441	0.550
	p-value	0.0001	0.8989	0.0001	0.0513	0.0001	0.0182
CIE a*	0^*	1.82^by	1.64^b	1.55^by	2.27^ax	2.22^ay	1.69^by	0.121	0.0003
	1	2.82^ax	1.75^b	1.77^y	2.09^bxy	3.27^ax	2.68^ax	0.218	0.0001
	3	1.08^cz	1.81^b	3.32^ax	1.89^by	1.87^by	1.91^by	0.178	0.0001
	SEM²⁾	0.178	0.094	0.218	0.091	0.188	0.142
	p-value	0.0001	0.4246	0.0001	0.0303	0.0003	0.0005
CIE b*	0^*	8.25^ab	6.31^cz	8.72^ay	7.33^bcy	7.60^by	7.11^bcy	0.298	0.0001
	1	9.33^b	8.78^bx	9.96^ax	8.93^bx	10.25^ax	8.67^bx	0.218	0.0001
	3	8.37^bc	7.48^cdy	10.13^ax	7.80^cdy	7.30^dy	8.73^bx	0.258	0.0001
	SEM²⁾	0.301	0.162	0.227	0.335	0.238	0.262
	p-value	0.045	0.0001	0.001	0.012	0.0001	0.001
Chroma (C*)	0^*	8.01^aby	6.37^cy	8.81^az	8.74^ax	6.88^bcz	7.50^bcz	0.344	0.0001
	1	12.40^ax	9.43^cx	11.42^bx	8.76^cx	10.98^bx	10.97^bx	0.314	0.0001
	3	8.36^by	6.99^cdy	10.15^ay	6.43^dy	7.85^bcy	8.55^by	0.344	0.0001
	SEM²⁾	0.377	0.289	0.302	0.491	0.279	0.277
	p-value	0.0001	0.0001	0.0001	0.008	0.0001	0.0001
Hue angel (h°)	0^*	80.52^abxy	84.47^az	83.97^ax	78.89^bx	74.68^b	75.82^b	1.795	0.0013
	1	75.96^y	78.14^xy	78.88^xy	84.25^x	75.84	76.45	2.292	0.1668
	3	85.87^ax	75.09^bcy	76.29^bcy	69.11^cy	76.91^b	76.00^bc	1.817	0.0001
	SEM²⁾	2.545	2.302	1.944	2.492	1.398	1.537
	p-value	0.030	0.036	0.040	0.003	0.576	0.956

Star (0) indicates the 1 d chilled marinated meat.
SEM (n=36).
SEM (n=18).
Mean values with different superscript letters within the same row differ significantly (p<0.05).
Mean values with different superscript letters within the same column differ significantly (p<0.05).
Control (–), no phosphate; Control (+), 0.3% sodium tripolyphosphate; PJ, 0.3% prune juice; OS, 0.3% oyster shell; N-OS, 0.3% nano-oyster shell; YLE, 0.3% yeast and lemon extract.