Table 4. Instrumental color (CIE L*, a*, and b* values) of the enhanced beef during storage at 4°C

Treatment1) Storage days SEM
1 5 10
L* value
 Enhancement
  Control 35.82 36.27 36.77 1.040
  Enhanced beef 35.24y 38.39x 37.55x 0.835
  SEM 1.228 1.153 0.885
 Source
  EBS 34.52y 38.95x 37.74x 1.132
  EBW 0.2 35.72y 39.27x 37.62xy 1.298
  EBW 0.5 35.64 36.94 37.30 1.374
  SEM 1.651 1.233 1.192
a* value
 Enhancement
  Control 24.66x 24.95ax 22.62y 0.697
  Enhanced beef 23.35x 18.98by 21.15xy 0.942
  SEM 1.231 1.700 0.855
 Source
  EBS 24.09x 15.37by 21.18x 1.311
  EBW 0.2 23.76x 21.56axy 20.58y 1.775
  EBW 0.5 22.05 20.84a 21.69 1.001
  SEM 1.111 1.612 1.214
b* value
 Enhancement
  Control 22.57 23.81a 22.71 0.597
  Enhanced beef 22.48x 20.75by 22.17x 0.549
  SEM 0.653 0.850 0.468
 Source
  EBS 22.73x 19.28y 21.91x 0.795
  EBW 0.2 22.75 21.59 21.99 0.843
  EBW 0.5 21.87 21.40 22.62 0.851
  SEM 0.891 0.988 0.592
Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.
Different letters in the same column indicate significant differences between means (p < 0.05).
Different letters in the same row indicate significant differences between means (p < 0.05).
SEM, standard error of the least square mean.