Table 1. Effects of number of washes and salt treatment on meat color of protein recovered from pork leg compared with Alaska Pollock

Treatments	L*	a*	b*	W
C	70.71^D±1.03	0.56^E±0.25	4.80^C±0.09	56.30^D±1.10
T1	80.82^A±0.97	6.81^C±0.22	7.29^A±0.12	58.94^C±0.98
T2	75.55^B±1.01	5.73^D±0.19	6.52^B±0.30	55.99^D±0.67
T3	73.61^C±1.10	10.87^A±0.37	1.98^D±0.24	67.68^B±0.93
T4	69.33^E±0.88	9.90^B±0.35	−2.13^E±0.31	75.73^A±0.35

Means with different superscripts in the same column differ significantly (p<0.05).
W, whiteness ; C, protein recovered from Alaska Pollock by two washes and no salt treatment; T1, protein recovered from pork leg by two washes and no salt treatment; T2, protein recovered from pork leg by two washes and salt treatment; T3, protein recovered from pork leg by four washes and no salt treatment; T4, protein recovered from pork leg by four washes and salt treatment.