Table 2. Changes in the color of pork loins with various treatments and storage periods

	Treatment	Color (Storage period)
		0 d	8 d	16 d
CIE L*	Refrigeration (+3°C)	43.96±0.84D	47.66±2.39Ba	55.43±3.49Ax
	Supercooling	43.96±0.84D	47.78±0.68Ba	46.26±1.12BCy
	Freezing (–3°C)	43.96±0.84D	42.40±2.28Db	44.47±2.08CDyz
	Freezing (–18°C)	43.96±0.84D	43.73±3.48Db	42.87±1.14Dz
CIE a*	Refrigeration (+3°C)	6.64±0.16ABC	5.83±0.35CDb	5.55±1.18Dy
	Supercooling	6.64±0.16ABC	7.49±0.58Aa	7.21±0.26ABx
	Freezing (–3°C)	6.64±0.16ABC	6.63±1.46ABCa	6.40±1.06BCDxy
	Freezing (–18°C)	6.64±0.16ABC	5.93±0.75CDb	6.58±0.48ABCx
CIE b*	Refrigeration (+3°C)	2.98±0.65D	4.95±0.34BCb	4.83±1.12Cy
	Supercooling	2.98±0.65D	5.78±0.25Aa	5.60±0.23ABxy
	Freezing (–3°C)	2.98±0.65D	5.59±0.86ABa	5.76±0.96Ax
	Freezing (–18°C)	2.98±0.65D	5.00±0.36BCb	4.89±0.09BCy
ΔE	Refrigeration (+3°C)		4.43±2.68B	11.75±3.54Ax
	Supercooling		4.86±0.51B	3.62±0.81BCy
	Freezing (–3°C)		4.00±1.00BC	3.60±1.12BCy
	Freezing (–18°C)		3.91±1.01BC	2.42±0.57Cy

Means with different letters within the same column are significantly different (p<0.05).
Means with different letters within the 8-day data are significantly different (p<0.05).
Means with different letters within the 16-day data are significantly different (p<0.05).