Table 2.
Changes in the color of frozen beefs subjected to vacuum or air contained packaging system during refrigerated storage

Treatments1)* Storage periods (mon)
0 3 6 9
L*
V-12 55.81±4.46a 51.25±0.56Bb 57.09±1.22Aa 51.11±2.36Bb
V-18 55.81±4.46a 56.05±0.15Aa 56.80±0.77Aa 57.87±1.33Ba
V-24 55.81±4.46a 55.79±0.31Aa 58.58±1.20Aa 56.96±0.98Aa
A-12 55.81±4.46a 54.30±1.07Ba 54.80±1.24Aa 55.19±2.16Aa
A-18 55.81±4.46a 56.95±0.41Aa 54.51±1.14Aa 57.38±1.74Aa
A-24 55.81±4.46a 54.44±0.17Ba 55.59±2.16Aa 56.41±2.12Aa
a*
V-12 5.66±0.80b 8.45±0.26Aa 7.11±0.89Ab 6.37±0.68Ab
V-18 5.66±0.80b 7.95±0.29Ba 7.51±0.38Aa 6.24±0.21Ab
V-24 5.66±0.80a 6.15±0.08Ca 6.74±0.51Aa 7.35±1.16Aa
A-12 5.66±0.80b 6.35±0.70Ba 4.92±0.80Bc 5.33±0.11Bab
A-18 5.66±0.80c 7.79±0.20Aa 6.39±0.45Ab 6.28±0.61Ab
A-24 5.66±0.80b 6.80±0.32Ba 6.44±0.53Aa 6.43±0.50Aa
b*
V-12 11.75±1.07b 10.24±0.09Cb 13.27±0.25Ab 16.88±3.03Aa
V-18 11.75±1.07a 11.34±0.13Ba 11.77±1.12Ba 11.75±0.77Ba
V-24 11.75±1.07a 11.72±0.19Aab 11.32±0.39Bb 11.99±0.22Bab
A-12 11.75±1.07c 13.01±0.42Ab 7.68±5.30Bd 16.30±1.23Aa
A-18 11.75±1.07a 11.68±0.25Ba 11.84±0.93Ba 12.00±0.91Ba
A-24 11.75±1.07a 11.68±0.25Ba 11.63±0.97Ba 11.61±0.20Ba
Total color difference (ΔE)
V-12 5.57±0.38Aa 2.70±0.67Ab 7.53±1.92Aa
A-18 2.45±0.06Aa 1.83±0.84Aa 1.95±1.70Ba
A-24 1.80±0.34Aa 1.90±1.42Aa 1.99±0.53Ba
Control: blanched beefs without freezing V-12: frozen beefs with vacuum packaging stored at -12°C V-18: frozen beefs with vacuum packaging stored at -18°C V-24: frozen beefs with vacuum packaging stored at -24°C A-12: frozen beefs with air containing packaging stored at -12°C A-18: frozen beefs with air containing packaging stored at -18°C A-24: frozen beefs with air containing packaging stored at -24°C.
Mean ± standard deviation of multiple determinations (n>3).
Means with different superscripts within the same row are significantly different (p<0.05).
Means with different superscripts within the same column are significantly different (p<0.05
The color of raw and blanched beef was same as Table 1