Table 2. pH, cooking weight loss (%), and color (CIE values) in pork patties during storage at 4℃

Treatments¹⁾		Storage periods (d)
Treatments¹⁾		1	4	7	SEM
pH	C	5.75^B	5.65^C	5.65^C	0.01
	T1	5.62^C	5.62^C	5.62^C	0.00
	T2	5.60^Cc	5.75^Ba	5.71^Bb	0.00
	T3	5.85^Aab	5.87^Aa	5.81^Ab	0.00
	SEM	0.01	0.01	0.00
Cooking loss (%)	C	23.78^Aa	23.61^Aa	20.98^Ab	0.81
	T1	21.51^B	22.59^A	21.23^A	1.50
	T2	15.41^C	16.77^B	15.52^B	0.95
	T3	11.30^D	12.22^C	11.67^C	0.63
	SEM	1.26	0.78	1.03
L* (Lightness)	C	56.06^A	57.17^B	56.82^AB	5.30
	T1	56.95^Ab	59.17^Aa	57.29^Ab	4.56
	T2	54.17^Bb	56.58^BCa	57.51^Aa	4.89
	T3	52.85^Bb	55.57^Ca	55.72^Ba	6.15
	SEM	5.04	5.25	5.40
a* (Redness)	C	12.17^Aa	11.52^Aab	10.92^Ab	2.43
	T1	12.27^Aa	11.34^Ab	11.07^Ab	1.13
	T2	11.90^Aa	10.60^Bb	9.36^Bc	0.94
	T3	10.83^Ba	9.89^Cb	9.54^Bb	0.34
	SEM	2.02	0.81	0.81
b* (Yellowness)	C	5.75^D	5.64^C	5.59^C	0.83
	T1	6.38^Ca	5.63^Cb	5.66^Cb	0.64
	T2	7.51^Ba	7.03^Bab	6.83^Bb	0.63
	T3	8.33^A	8.39^A	8.53^A	0.67
	SEM	0.73	0.84	0.51