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Table 6 Effect of isoflavone on the change in lightness coordinate (L*), redness coordinate (a*), and yellowness coordinate (b*) in dry-cured pork sausage during the ripening period

From: Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

L* (Lightness) Treatment SEM P-value
Storage (days) CON SUL ISO Treatment Storage
0 62.1b A 64.7a A 64.2a A 0.447 * ***
15 48.6NS D 47.2C 49.4D 0.633 0.130
30 49.1NSC 50.4B 51.4C 0.692 0.134
45 51.2b B 52.8ab B 54.4a B 0.806 0.073
a* (redness) CON SUL ISO    
Storage (days)       
0 6.1NS C 6.8D 6.5 C 0.361 0.435 ***
15 12.6NS A 11.5A 12.0 A 0.567 0.453
30 10.2NS A 10.6B 11.0A 0.457 0.518
45 8.1NS B 9.1C 9.1B 0.555 0.412
b* (yellowness) CON SUL ISO    
Storage (days)       
0 13.2b C 16.9a B 14.1b D 0.470 ** ***
15 17.6a A 15.4b A 18.5a A 0.481 **
30 15.7b B 15.4b A 17.3a B 0.337 *
45 14.8b B 15.3ab A 16.8a C 0.436 *
  1. 1) CON, Dry-cured sausage processed with 100% commercial diet fed pork; SUL, Dry-cured sausage processed with 0.3% sulfur fed pork; ISO, 0.25% isoflavone + dry-cured sausage processed with 0.3% sulfur fed pork. 2)NS; Not significant; a-c means within a row with different letters are significantly different, P < 0.05; A-D means within a column with different letters are significantly different, P < 0.05. Significance level of treatment is given by ***(P <0.001); **(P<0.01); *(P<0.05) *All values are mean ± standard deviation (n = 3).