Table 3

Color Properties	Quality Grade	Display Days
Color Properties	Quality Grade	0	1	2	3	4	5	6	7
a*	Choice	29.7^br	27.4^bq	24.8^bp	20.3^bo	19.6^bo	16.2^bn	15.7^bn	11.3^am
a*	Select	26.2^ar	25.8^ar	21.5^aq	18.1^ap	17.6^ap	14.7^ao	12.8^an	10.8^am
Saturation Index	Choice	37.4^bq	34.2^bp	32.9^bp	27.1^bo	23.1^bn	20.0^am	19.8^am	19.9^bm
Saturation Index	Select	34.8^aq	30.4^ap	29.3^ap	24.7^ao	20.7^an	19.4^amn	18.6^am	17.8^am

^£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} Means with different superscripts within a column for a particular color trait are
different (P<0.05).
^m,n,o,p,q,r Means with different superscripts within a row are different (P<0.05).
±SE for a* = 0.67; Saturation Index = 0.64

Table 3: LSMeans for quality grade × display days interaction for instrumental color properties (a* and Saturation Index) for the raw beef strip loins enhanced with different treatment^£.