Trait | Dry-aged beef crust (%) | |||
---|---|---|---|---|
0 (control) | 5 | 10 | 15 | |
Color | ||||
CIE L* | 28.16±0.09 | 29.18±0.08 | 30.10±0.10 | 30.38±0.18 |
CIE a* | 5.34±0.38 | 6.70±0.21 | 7.36±0.34 | 7.70±0.24 |
CIE b* | 6.24±0.11 | 7.92±0.13 | 8.98±0.28 | 9.32±0.19 |
pH | 4.12±0.01 | 4.37±0.01 | 4.54±0.02 | 4.55±0.01 |