Table 3. Effects on pH and color of cooked meat emulsion systems formulations with fermented red beet extracts and ascorbic acid

Treatments1) pH Color

L*-value a*-value b*-value 2) ∆E*3) ∆C*4)
Control 6.47±0.05a 81.06±1.42ab 2.28±0.15g 10.41±0.6d 77.63±0.75a - -
T1 6.45±0.02a 81.29±0.54a 5.14±0.15c 8.45±0.41e 58.76±1.19e 3.83±0.52bc 3.49±0.21b
T2 6.44±0.01a 80.59±1.03ab 7.11±0.42a 7.52±0.35f 46.38±3.10f 5.90±0.70a 5.68±0.59a
T3 6.37±0.01b 80.62±0.64ab 2.92±0.16f 10.76±0.23cd 74.91±0.82b 1.75±0.99e 0.72±0.34d
T4 6.34±0.01c 80.13±0.51b 3.70±0.26d 11.45±0.14b 72.55±0.74c 2.31±0.47de 1.67±0.19c
T5 6.36±0.02bc 79.08±0.76c 3.24±0.26e 11.98±0.37a 74.68±1.34b 3.16±0.71cd 1.85±0.38c
T6 6.33±0.01c 78.98±0.68c 5.61±0.18b 11.12±0.47bc 63.27±0.92d 4.21±0.92b 3.45±0.28b