Table 3. Color changes of pork under different packaging methods during storage at 4°C

Treatments	Storage time (d)	CIE L*	CIE a*	CIE b*
AP	0	52.40±1.14Aa	2.53±0.40Aa	12.04±0.25Aab
	3	54.70±2.16Ba	5.58±0.62Ab	13.94±1.05Bc
	6	53.11±2.29Ba	3.45±0.61Aa	12.05±0.41Aab
	9	53.80±3.55Aa	1.90±0.95Aa	11.65±0.74Aa
	12	54.76±1.55Aa	1.94±0.78Aa	11.74±0.73Aa
VP	0	52.40±1.14Aa	2.53±0.40Aab	12.04±0.25Ab
	3	51.76±1.43Aa	3.29±1.35Aab	11.28±1.34Aab
	6	53.66±1.20Ba	1.67±0.81Aa	10.59±0.49Aa
	9	52.12±1.96Aa	4.06±1.64Abc	12.18±0.96Ab
	12	53.35±1.41Aa	2.79±0.52ABab	11.43±0.44Aab
VAP	0	52.40±1.14Aab	2.53±0.40Aa	12.04±0.25Aab
	3	52.54±2.64ABab	4.07±1.43Aa	11.87±1.37ABab
	6	50.77±2.16Aa	3.03±0.47Aa	10.51±0.75Aa
	9	51.85±0.81Aab	3.34±0.94Aa	11.57±1.12Aab
	12	53.80±1.08Aab	3.81±0.60Ba	12.48±0.42Ab

Values represent means±SE (n=6).
In the same column, different capital letters indicate a significant difference (p<0.05) between the treatments at the same time point.
In the same column, different small letters indicate a significant difference (p<0.05) in storage time at the same treatments.
AP, stored at 4°C and treated with air packaging; VP, stored at 4°C and treated with vacuum packaging; VAP, stored at 4°C and treated with vacuum antibacterial packaging.