Table 4. Meat color of the beef patty added with winter mushroom powder
Treatments1) | L* | a* | b* |
Control | 39.57a | 6.58b | 15.37c |
BP | 39.56a | 6.84b | 17.48a |
BFW | 39.07a | 6.87b | 16.91b |
BOW | 37.10b | 7.50a | 17.03ab |
SEM2) | 0.352 | 0.126 | 0.316 |
Control, beef patty manufactured without sodium pyrophosphate; BP, beef patty manufactured with sodium pyrophosphate; BFW, beef patty manufactured with 1% freeze-dried winter mushroom powder; BOW, beef patty manufactured with 1% oven-dried winter mushroom powder.
n=12.
Different letters in the same column indicate significant differences between means (p<0.05).