Table 1 Color values of marinated pork ham

Variables	CIE L*	CIE a*	CIE b*	ΔE	NBS unit	Chroma
Control	59.79±0.93^1)a	7.11±0.81^a	10.56±0.30^a	0.00±0.00^c	0.00±0.00^c	12.74±0.50^a
T₁	53.76±0.48^b	5.35±0.25^b	7.60±0.35^b	6.95±0.52^b	6.40±0.47^b	9.30±0.20^b
T₂	52.89±1.91^b	4.48±0.19^cd	6.07±0.54^c	8.74±1.19^a	8.04±1.09^a	7.55±0.51^c
T₃	54.72±1.06^b	4.21±0.32^d	6.77±0.73^bc	7.01±0.94^b	6.45±0.86^b	7.97±0.79^c
T₄	54.06±0.48^b	5.19±0.29^bc	7.33±0.47^b	6.88±0.18^b	6.33±0.16^b	8.98±0.54^b
F-value	18.450^***	20.488^***	35.329^***	66.842^***	66.842^***	42.935^***

¹⁾ Values are mean±standard deviation.
Data with different superscript letters in the same column are significantly different as analyzed by Duncan’s multiple-range test (p<0.05).
^*** p<0.001.
Control, non-marinated; T₁, 4°C for 1 h at 98.81% vacuum; T₂, 4°C for 1 h without vacuum; T₃, 20°C for 1 h at 98.81% vacuum; T₄, 20°C for 1 h without vacuum; NBS, National Bureau of Standards.