Table 6. Effect of calamansi extract on the instrumental color of dakgalbi during storage at 4°C

Meat cuts	Color	Treatment	Storage time (d)					SEM
Meat cuts	Color	Treatment	1	8	12	16	19	SEM
Breast	CIE L*	Control	44.69^Aab	42.98^Ab	43.58^Ab	45.49^Aab	47.23^Aa	0.609
		0.14CE	44.00^Aa	42.64^Aab	41.62^Bab	41.04^Bb	43.00^Bab	0.587
		0.18CE	42.68^Aab	41.30^Ab	41.83^Bab	41.98^Bab	44.48^ABa	0.603
		SEM	0.744	0.688	0.367	0.401	0.689
	CIE a*	Control	4.15^Aa	4.43^Aa	4.14^Aa	4.14^Aa	3.98^Aa	0.202
		0.14CE	3.78^Aab	4.19^ABa	4.30^Aa	3.86^Aab	3.55^Ab	0.131
		0.18CE	3.88^Aabc	3.82^Bbc	4.41^Aa	4.05^Aab	3.46^Ac	0.124
		SEM	0.192	0.115	0.157	0.165	0.144
	CIE b*	Control	19.64^Aa	17.20^Ab	17.79^Ab	17.59^Ab	18.41^Aab	0.326
		0.14CE	18.65^Aa	17.14^Aabc	17.96^Aab	16.28^Abc	15.65^Bc	0.402
		0.18CE	19.54^Aa	16.49^Ab	17.08^Ab	16.69^Ab	16.87^ABb	0.395
		SEM	0.435	0.239	0.429	0.387	0.356
Thigh	CIE L*	Control	41.57^Ab	42.61^Ab	42.70^Ab	47.02^Aa	50.42^Aa	0.754
		0.14CE	40.87^Ad	40.64^Ad	43.62^Ac	46.39^Ab	48.59^Ba	0.403
		0.18CE	41.12^Ab	39.82^Ab	41.97^Ab	45.85^Aa	47.74^Ba	0.655
		SEM	0.519	0.671	0.898	0.577	0.275
	CIE a*	Control	10.29^Aa	9.58^Aa	10.37^Aa	9.61^Aa	8.14^Aa	0.525
		0.14CE	8.85^Bab	9.01^Aab	9.61^Aa	8.99^Aab	7.64^Ab	0.374
		0.18CE	9.00^Bab	9.50^Aab	9.89^Aa	9.20^Aab	8.03^Ab	0.372
		SEM	0.261	0.379	0.312	0.693	0.365
	CIE b*	Control	16.02^Aa	14.60^Aa	15.20^Aa	14.66^Aa	16.67^Aa	0.486
		0.14CE	16.88^Aa	13.82^Ab	16.42^Aa	16.43^Aa	17.60^Aa	0.464
		0.18CE	16.67^Aa	14.96^Aa	16.23^Aa	16.77^Aa	16.98^Aa	0.475
		SEM	0.312	0.446	0.495	0.623	0.448

0.14CE, dakgalbi with 0.14% calamansi extract addition; 0.18CE, dakgalbi with 0.18% calamansi extract addition.
Means denoted by different superscripts within the same column indicate a significant difference (p<0.05).
Means denoted by different superscripts within the same row indicate a significant difference (p<0.05).