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).