Table 6
Effect of isoflavone on the change in lightness coordinate (L*), redness coordinate (a*), and yellowness coordinate (b*) in dry-cured pork sausage during the ripening period

L* (Lightness)TreatmentSEMP-value
Storage (days)CONSULISOTreatmentStorage
062.1b A64.7a A64.2a A0.447****
1548.6NS D47.2C49.4D0.6330.130
3049.1NSC50.4B51.4C0.6920.134
4551.2b B52.8ab B54.4a B0.8060.073
a* (redness)CONSULISO
Storage (days)
06.1NS C6.8D6.5 C0.3610.435***
1512.6NS A11.5A12.0 A0.5670.453
3010.2NS A10.6B11.0A0.4570.518
458.1NS B9.1C9.1B0.5550.412
b* (yellowness)CONSULISO
Storage (days)
013.2b C16.9a B14.1b D0.470*****
1517.6a A15.4b A18.5a A0.481**
3015.7b B15.4b A17.3a B0.337*
4514.8b B15.3ab A16.8a C0.436*