Table 3. Effect of oxygen concentration in modified atmosphere packaging (MAP) on the meat color of ground beef during storage
| Items | Storage time (day) | O2/CO2/N2 (%) in MAP |
| 0/20/80 | 25/20/55 | 50/20/30 | 75/20/5 |
| L* (Lightness) | 0 | 40.69±2.06cC | 43.47±1.70aC | 42.03±1.13bD | 43.05±1.91aD |
| 3 | 41.91±1.30bB | 44.20±1.58aB | 44.56±1.89aC | 44.61±1.97aC |
| 7 | 43.29±1.68cA | 46.73±1.28aA | 46.43±1.63abB | 46.17±1.28bB |
| 11 | 43.67±1.48cA | 46.44±1.50bA | 47.58±1.39aA | 47.31±1.95aA |
| a* (Redness) | 0 | 13.41±1.22dB | 16.55±1.13cA | 17.92±1.37bA | 19.16±1.64aA |
| 3 | 14.27±1.00bA | 14.25±1.08bB | 14.96±1.08aB | 15.02±1.28aB |
| 7 | 10.97±2.19aC | 8.06±0.61bC | 7.95±0.63bC | 7.94±0.58bC |
| 11 | 8.88±0.87aD | 7.05±0.46bD | 6.97±0.48bD | 6.95±0.54bD |
| b* (Yellowness) | 0 | 7.58±0.97dA | 8.70±0.73cB | 9.06±0.65bB | 9.44±1.11aA |
| 3 | 6.13±0.59cB | 8.46±0.60aC | 8.37±0.71aD | 8.11±0.89bC |
| 7 | 7.37±0.67bA | 8.76±0.68aB | 8.72±0.68aC | 8.86±0.62aB |
| 11 | 7.36±0.65cA | 9.41±0.66bA | 9.70±0.67aA | 9.68±0.78aA |
Means±S.D. in the same row with different letters differ significantly (p<0.05).
Means±S.D. in the same column with different letters differ significantly (p<0.05).