Table 3 Effect of high-pressure processing on the color traits of beef marinated with different sauces 7-day storage

Traits	Treatment	Marination						SEM
Traits	Treatment	Brine solution	Soy sauce	Fish sauce	Soy-fish sauce	Fish-soy-sauce	Fish-soy- meat sauce	SEM
CIE L*(Lightness)	Non-HPP	35.0^bA	33.1^bAB	31.6^bB	33.6^bAB	33.0^bAB	31.2^bB	1.38
CIE L*(Lightness)	HPP	46.8^a	49.8^a	46.2^a	49.4^a	45.7^a	43.4^a	2.40
CIE a*(Redness)	Non-HPP	11.2^C	14.5^AB	12.7^aB	15.6^aA	14.9^aA	12.4^aB	1.70
CIE a*(Redness)	HPP	10.7	13.6	7.85^b	8.60^b	13.0^b	10.6^b	2.29
CIE b*(Yellowness)	Non-HPP	10.4^b	11.2^b	9.7^b	12.1	11.5^b	10.2^b	0.98
CIE b*(Yellowness)	HPP	12.4^a	16.2^a	11.6^a	14.4	15.2^a	12.2^a	1.86

Means within each column with different letters (^a,b) are significantly different (p<0.05).
Means within each row with different letters (^A–C) are significantly different (p<0.05).
HPP, high-pressure processing.