Table 4

Day 1	Oxidation in purge(TBARS)^†	Oxidation in meat (TBARS)^†	*L (lightness)**	*a (redness)**	*b (yellowness)**	Chroma
CON	0.01^a	0.011	47.47	3.67^a	7.25^a	8.19^a
SF	0.01^a	0.010	49.83	3.76^a	8.17^a	9.05^a
DHA	0.01^a	0.009	48.25	3.48^a	7.38^a	8.20^a
SEM	0.178	0.501	0.137	0.862	0.126	0.254
Day 3
CON	2.37^b	0.015	48.76	4.17^b	9.09^b	10.03^b
SF	2.66^b	0.018	50.25	4.26^b	9.91^bc	10.83^b
DHA	2.21^b	0.015	49.57	3.75^a	9.11^b	9.87^b
SEM	0.189	0.122	0.445	0.509	0.098	0.161

Means with column with unique superscript differ significantly (P>0.05).
SEM; standard error of means within column.
^†TBARS;Thiobarbituric Acid Reactive Substances (mg malonaldehyde/kg of meat).
L*: 0=black, 100=white; a*:red (+) to green (-), b*: yellow (+) to blue (-).

Table 4: The effect of injection treatments on 1d and 3d, raw loin chops (n=24) for TBARS estimated oxidation and Colour meter measurements L*, a*, b*, Chroma.