Table 4. Changes of pH, Hunter color values of pork patties with EETs powders during refrigerated storage

	Parameters

	pH	Lightness (L*)	Redness (a*)	Yellowness (b*)
Treatment × day	NS	NS	NS	*
Treatment	*	NS	**	*
Day	NS	NS	**	*
Treatment¹⁾
CTL	5.62^a	56.5^a	8.16^c	6.53^ab
REF	5.62^a	55.1^a	8.89^b	6.22^b
TRT1	5.53^b	53.9^a	10.2^a	7.19^a
TRT2	5.57^ab	54.3^a	9.30^b	6.23^b
TRT3	5.55^b	54.2^a	10.1^a	7.10^a
Storage Day
0	5.56^a	55.3^a	12.7^a	7.21^a
3	5.56^a	53.4^a	10.2^b	5.92^b
7	5.58^a	55.5^a	8.49^c	6.35^b
14	5.62^a	55.1^a	5.91^d	7.13^a