Table 3. Color attributes (CIE L*, CIE a*, and CIE b*) of beef semitendinosus and the patty (before and after cooking) that were made by the optimized composition according to the overall desirability

Color attribute	Treatments	Before cooking	After cooking	SEM
CIE L*	Beef	34.00^b	45.05^Ba	1.127
	Solution 1	36.46^b	48.97^Aa	0.409
	SEM	1.039	0.598
	Beef	34.00^b	45.05^Ba	1.127
	Solution 2	35.75^b	50.01^Aa	0.288
	SEM	1.037	1.127
	Beef	34.00^b	45.05^a	1.127
	Solution 3	33.72^b	46.04^a	0.309
	SEM	1.038	0.536
CIE a*	Beef	21.76^a	6.69^Bb	0.721
	Solution 1	20.84^a	11.04^Ab	0.330
	SEM	0.706	0.361
	Beef	21.76^a	6.69^Bb	0.721
	Solution 2	23.68^a	11.38^Ab	0.350
	SEM	0.705	0.381
	Beef	21.76^a	6.69^Bb	0.721
	Solution 3	19.62^a	11.60^Ab	0.194
	SEM	0.702	0.254
CIE b*	Beef	18.33^a	14.62^Bb	0.900
	Solution 1	19.39^b	25.18^Aa	0.440
	SEM	0.758	0.654
	Beef	18.33^a	14.62^Bb	0.900
	Solution 2	18.25^b	25.62^Aa	0.351
	SEM	0.751	0.607
	Beef	18.33^a	14.62^Bb	0.900
	Solution 3	20.51^b	26.64^Aa	0.357
	SEM	0.751	0.611

Different uppercase letters indicate significant differences between means (p<0.05).
Different lowercase letters indicate significant differences between means (p<0.05).