Table 4. Optimum levels of the variables to achieve the desired color of response variables (CIE L*, CIE a*, and CIE b* of beef semitendinosus before and after cooking) with maximum overall desirability

Solutions	BP (%)	CC (%)	Overall desirability
Solution 1	1.32	1.08	0.65
Solution 2	1.80	1.01	0.61
Solution 3	1.30	1.51	0.60

BP, beet powder; CC, caramel color.