Table 3. CIE L*, a*, b* values of raw and cooked ground pork patties containing 10% to 25% fat with 1.5% NaCl

Property	Fat level (%)
Property	10	15	20	25
Raw patty
L*	56.84±0.41^c	61.00±0.28^b	61.46±0.31^b	63.33±0.48^a
a*	9.34±0.18^a	8.42±0.07^b	8.62±0.10^b	8.69±0.27^b
b*	10.02±0.20^b	10.92±0.04^a	11.14±0.06^a	11.05±0.10^a
Cooked patty (surface)
L*	57.97±0.80	57.95±0.76	58.17±0.65	59.47±0.59
a*	6.46±0.35	6.39±0.38	6.13±0.33	6.10±0.29
b*	8.84±0.28	9.38±0.36	8.87±0.25	8.94±0.22
Cooked patty (internal)
L*	64.87±0.16^a	64.63±0.19^a	63.76±0.33^b	63.44±0.24^b
a*	5.75±0.04	5.60±0.09	5.56±0.08	5.54±0.06
b*	7.41±0.03^c	7.60±0.05^b	7.55±0.06^b	7.73±0.03^a