Table 2

Quality Grade	Treatment	*Instrumental color properties*
Quality Grade	Treatment	L*	a*	b*	Hue angle	Saturation Index
Choice	NEC	45.4^as	21.0^at	16.6^at	44.3^bt	33.7^at
	0.25 CG	46.7^bs	24.3^bt	17.7^bs	44.1^bs	35.4^bt
	0.50 CG	49.2^cs	27.7^dt	18.9^ct	44.4^bs	36.9^cs
	2.5 KL	51.6^dt	25.6^ct	19.0^cs	41.3^as	38.6^ds
Select	NEC	44.9^bs	19.6^as	14.9^as	39.8^as	31.1^as
	0.25 CG	48.6^ct	22.7^bs	18.1^bs	47.0^ct	33.1^bs
	0.50 CG	50.8^dt	26.0^ds	17.7^bs	44.5^bs	37.2^cs
	2.5 KL	42.5^as	23.8^cs	21.3^ct	41.2^bs	37.7^cs

^£ NEC = Non-enhanced Control; 0.25 CG = 0.25% κ-Carrageenan + 1% Sea salt +
0.3% Sodium tripolyphosphate; 0.50 CG = 0.50% κ-Carrageenan + 1% Sea salt +
0.3% Sodium tripolyphosphate; 2.5 KL = 2.5% Potassium lactate + 1% Sea salt +
0.3% Sodium tripolyphosphate.
^{a, b, c, d} Means with different superscript within a column and within each quality grade(Choice vs Select) differ (P < 0.05).
^{s, t} Means with different superscript within a column and within the treatment among quality grades differ (P < 0.05).
±SE for L* = 0.46; a* = 0.29; b* = 0.23; hue angle = 0.21; and Saturation Index = 0.57

Table 2: LS Means for quality grade × treatment interaction for instrumental color properties (L*, a*, b*, Hue angle and Saturation index) for beef strip loins enhanced with different treatments£.