Table 3. CIE color, chroma, and hue angle of the sous vide pork loin and sous vide after wet-aging with different conditions

Traits		Raw meat	Wet-aging conditions			SEM
			CR (2 wk)	PEFR
				0°C (3 wk)	–1°C (4 wk)
Color	CIE L*	77.00±0.30a	74.40±0.26c	74.50±0.36c	75.87±0.85b	0.346
	CIE a*	4.23±0.29	3.93±0.12	4.13±0.31	4.37±0.45	0.091
	CIE b*	17.03±0.21a	14.63±0.06c	15.80±0.71b	15.33±0.21b	0.299
	Chroma	17.55±0.27a	15.15±0.03c	16.30±0.75b	15.95±0.20b	0.298
	Hue angle	76.05±0.76	74.95±0.48	75.50±0.58	74.11±1.62	0.323

All values are expressed as mean±SE.
Means in the same row with different letters are significantly different (p<0.05).
CR, commercial refrigerator; PEFR, pulsed electric field refrigerator.