Table 4. Instrumental color parameters of moisture-enhanced restructured pork

Treatments¹⁾	CIE L*	CIE a*	CIE b*
Control	67.3±2.65^c	6.60±0.50^a	14.1±1.56^ab
ME-C	69.4±2.36^bc	6.05±0.83^a	14.5±1.01^a
ME-PC	69.2±2.45^bc	4.58±0.53^b	12.6±0.74^b
ME-PS	72.8±0.90^a	4.80±0.16^b	14.1±0.20^ab
ME-PFS	68.6±0.97^bc	5.92±0.55^a	13.4±0.85^ab
ME-PSFS	71.1±0.79^ab	4.92±0.46^b	13.4±0.17^ab

Results are presented as mean±SD (n=3).
ME, 10% moisture enhanced; C, conventional cooking at 75°C for 30 min; P, pressurization at 200 MPa for 15 min under 4°C; S, sous-vide cooking at 55°C for 24 h; F, freezing at –30°C for 24 h.
Different superscript letters within a column indicate a significant difference (p<0.05).