Table 6. Color of pork patties formulated with various levels of radish seed oil (RSO)

Traits	Treatments
Traits	PC	NC	RSO4	RSO8	RSO16	RSO24
CIE L*	48.08±1.00^c	55.20±0.97^b	57.41±0.68^a	56.12±0.45^b	57.90±0.39^a	57.56±0.41^a
CIE a*	4.57±0.31^c	8.34±0.59^a	8.10±0.54^ab	7.57±0.19^ab	7.52±0.39^ab	7.46±0.44^b
CIE b*	13.43±0.29^ab	15.73±0.72^a	14.15±0.64^c	14.86±0.06^b	15.03±0.18^ab	15.27±0.23^ab

PC (positive control), pork patty with 0.1% tocopherol and 0.01% sodium nitrite; NC (negative control), pork patty without RSO; RSO4, pork patty with 0.4% RSO; RSO8, pork patty with 0.8% RSO; RSO16, pork patty with 1.6% RSO; RSO24, pork patty with 2.4% RSO.
Least square means with different letters within the same row are significantly different (p<0.05).