Table 1. The color attributes (CIE L*, CIE a*, and CIE b*) of raw and cooked beef before and after removing myoglobin

Color attribute	Treatments	Before cooking	After cooking	SEM
CIE L*	(+) Myoglobin	34.00^Bb	45.05^Ba	1.127
	(–) Myoglobin	69.42^Ab	71.81^Aa	0.217
	SEM	1.039	0.488
CIE a*	(+) Myoglobin	21.76^Aa	6.69^Ab	0.721
	(–) Myoglobin	2.89^Ba	0.15^Bb	0.079
	SEM	0.705	0.170
CIE b*	(+) Myoglobin	18.33^a	14.62^Bb	0.900
	(–) Myoglobin	17.20^a	16.70^Ab	0.104
	SEM	0.753	0.503

(+) Myoglobin and (–) myoglobin indicate the beef before and after removing myoglobin, respectively.
Different uppercase letters indicate significant differences between means (p<0.05).
Different lowercase letters indicate significant differences between means (p<0.05).