Table 2. Ribose-induced Maillard reaction parameters for chilled and frozen minced veal as a function of heating time at 95°C

Responding variables	Storage temperature (°)	Heating time (min)
Responding variables	Storage temperature (°)	20	40	60	80	100
CIE a*	4	9.55±0.10^eA	13.11±0.06^dA	14.65±0.06^bA	15.02±0.07^aA	13.56±0.06^cA
	−4	8.91±0.08^eC	11.9±0.05^dC	13.14±0.08^bC	14.3±0.08^aC	13.26±0.24^cB
	−18	9.18±0.06^eB	13.11±0.07^dB	14.01±0.1^bB	14.72±0.17^aB	13.37±0.15^cB
CIE b*	4	29.37±0.13^dA	32.35±0.20^bA	33.97±0.03^aA	30.98±0.34^cA	25.38±0.08^eA
	−4	27.68±0.71^dC	28.90±0.23^bC	30.24±0.11^aC	27.54±0.13^cC	23.38±0.15^eC
	−18	28.26±0.32^dB	29.93±0.05^bB	31.48±0.04^aB	28.64±0.31^cB	24.06±0.05^eB
CIE L*	4	47.32±0.15^aC	36.8±0.25^bC	35.30±0.23^cC	32.13±0.25^dC	25.42±0.15^eC
	−4	49.57±0.09^aA	39.32±0.1^bA	38.20±0.05^cA	34.35±0.06^dA	26.74±0.06^eA
	−18	48.65±0.43^aB	38.21±0.08^bB	37.05±0.18^cB	33.4±0.24^dB	26.23±0.05^eB
pH	4	5.21±0.12^aC	4.97±0.06^bB	4.76±0.09^cC	4.65±0.05^dC	4.64±0.08^eB
	−4	5.44±0.05^aA	5.13±0.03^bA	5.01±0.03^cA	4.90±0.06^dA	4.72±0.02^eA
	−18	5.32±0.07^aB	4.96±0.10^bB	4.84±0.04^cB	4.77±0.09^dB	4.66±0.04^eB
A_420*	4	0.342±0.04^eA	0.796±0.05^dA	1.359±0.05^cA	1.595±0.02^bA	1.907±0.06^aA
	−4	0.234±0.01^eB	0.622±0.01^dB	1.123±0.01^cC	1.424±0.03^bB	1.783±0.04^aB
	−18	0.243±0.02^eB	0.653±0.03^dB	1.199±0.02^cB	1.466±0.06^bB	1.813±0.07^aB

Data are represented as mean±SD of four measurements per sample. Values in the same column for the same variable with the same letter are not significantly different (p>0.05).
Different superscripts (^A–C) for the same responding variables indicate significant differences between fresh minced veal and frozen thawed veal (at −4°C and −18°C)at the p<0.05 level.
Different superscripts (^a–e) within the row indicate significant differences between the heating time at the p<0.05 level.