Weeks Untreated control FP LAE FP+LAE
a-value 0 14.8 (±0.26)a 15.4 (±0.14)a 16.9 (±0.12)b 16.9 (±0.18)b
b-value 0 26.7 (±0.51)a 27.7 (±0.34)a 29.5 (±0.23)b 29.9(±0.42)b
L-value 0 55.7 (±0.43)a 54.2 (±0.53)a 51.9 (±0.47)b 51.0 (±0.67)b
Shear 0 1683 (±72.01)a 1993(±376.4)a 1847 (±53.31)a 1898 (±48.97)a
a-value 12 15.3 (±0.35)a 15.8 (±0.31)a 16.2 (±0.28)b 16.5 (±0.26)b
b-value 12 27.2 (±0.62)a 27.0 (±0.59)a 29.8 (±0.33)b 29.5(±0.23)b
L-value 12 59.4 (±1.23)a 57.3 (±0.93)a 52.1 (±0.68)b 50.9 (±0.85)b
Shear 12 1747 (±122.8)a 1841(±242.5)a 1713 (±106.7)a 1802 (±113.4)a
Each experiment was conducted independently 3 times (n=3). Standard error of the mean is shown in parenthesis.
Different letters in rows indicate statistical difference as determined by ANOVA (n=3, α=0.05).
Table 1: Effect of Flash Pasteurization (FP) and Lauric Arginate Ester (LAE) on frankfurter color and shear force.