Table 3 Instrumental color values of ground pork meat products formulated with natural calcium mixtures and various binding ingredients

Traits Treatments1)
Control (+) Treatment 1 Treatment 2 Treatment 3 Treatment 4 Treatment 5 Treatment 6
CIE L* 69.02±0.22A 69.69±0.29A 69.44±0.18A 69.14±0.29A 69.48±0.28A 69.46±0.12A 69.18±0.06A
CIE a* 5.95±0.11A 5.54±0.14AB 5.55±0.12AB 5.21±0.19B 5.21±0.16B 5.39±0.40AB 5.44±0.07AB
CIE b* 8.18±0.09A 8.21±0.11A 7.98±0.24A 8.31±0.24A 8.29±0.10A 8.25±0.35A 8.49±0.09A
All values are presented as means±standard error of triplicates.
A,B Means within the same row with different superscript letters are significantly different (p<0.05).
1) Control, 0.3% phosphate blend added; Treatment 1, 0.5% natural calcium mixtures (NCM; 0.2% oyster shell calcium powder and 0.3% egg shell calcium powder) and 0.25% egg white powder added; Treatment 2, 0.5% NCM and 0.25% whey protein concentrate added; Treatment 3, 0.5% NCM and 0.25% concentrated soybean protein added; Treatment 4, 0.5% NCM and 0.25% isolated soybean protein added; Treatment 5, 0.5% NCM and 0.25% carrageenan added; Treatment 6, 0.5% NCM and 0.25% collagen powder added.