Table 2. HBM steak pH and color characteristics compared to control (pork steak)

Parameters			Pork steak	TAG	TRC	TCA	TCP	p-value
pH	Raw		5.75±0.00^d	5.94±0.04^a	5.85±0.01^b	5.79±0.00^c	5.81±0.00^c	0.0001
pH	Cooked		5.97±0.00^a	5.85±0.00^b	5.75±0.00^c	5.67±0.00^e	5.70±0.00^d	0.0001
Color	Raw	CIE L*	45.63±0.77^c	58.17±1.36^a	47.21±0.33^c	32.45±0.31^d	53.77±0.31^b	0.0001
		CIE a*	11.92±0.88^c	10.37±0.32^d	17.05±0.36^a	14.77±0.50^b	6.99±0.25^e	0.0001
		CIE b*	7.97±0.38^c	8.95±0.53^c	17.60±0.35^a	1.06±0.16^d	12.17±0.31^b	0.0001
	Cooked	CIE L*	37.71±0.64^b	41.43±1.27^a	41.74±0.49^a	41.62±0.51^a	40.49±0.68^a	0.0004
		CIE a*	8.08±0.33^b	8.46±0.39^b	8.76±0.24^b	10.33±0.27^a	7.88±0.26^b	0.0001
		CIE b*	9.05±0.17^b	9.64±0.26^b	10.57±0.27^a	10.49±0.26^a	11.14±0.11^a	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
HBM, hybrid meat; TAG, treatment alginate paste; TRC, treatment carrot; TCA, treatment red cabbage, TCP, treatment chick pea.