Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

Table 6 Change in retail colour and oxidative stability of hamburgers made with perirenal or subcutaneous fat over 4 d

	Fat depot location
Objective retail measurements	Perirenal (n = 64)	Subcutaneous (n = 64)	s.e.m	P-value
L*	-1.28^b	-1.87^a	0.11	0.04
Chroma	-4.23	-3.88	0.34	0.07
Hue	12.1	10.9	0.4	0.15
Metmyoglobin	0.15	0.15	-0.36	0.18
Oxymyoglobin	-0.19	-0.19	0.59	0.99
Malonaldehyde, mg/kg of meat	0.16	0.16	0.04	0.95

^{a, b}Means with different superscripts for a particular fatty acid profile are significantly different (P <0.05); s.e.m, standard error of mean.
L* refers to the light-dark axis for the 3 dimensional colour space (i.e. the value describes the lightness of the colour).