Table 6. Effect of carcass chilling method on the meat color value of M. longissimus dorsi from pig

Trait	Carcass chilling method²⁾				SEM¹⁾
Trait	T1	T2	T3	T4	SEM¹⁾
Lightness (L^*)	50.82	50.06	52.12	51.28	0.54
Redness (a^*)	5.49	5.66	6.14	5.50	0.17
Yellowness (b^*)	4.93^a	4.68^a	2.24^b	3.22^b	0.29
Chroma (C^*)	7.42	7.36	6.56	6.59	0.20
Hue-angle (h^o)	41.67^a	39.51^ab	19.91^c	30.19^b	2.26

Means in the same row with different superscripts differ significantly (p<0.05).
SEM: standard error of the means.
T1: –15°C, 40 min → –2°C, 15 h 50 min; T2: –25°C, 1 h 30 min → –2°C, 15 h; T3: 4°C, 16 h 30 min; T4: –2°C, 16 h 30 min.