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

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

 

Fat depot location

  

Objective retail measurements

Perirenal (n = 64)

Subcutaneous (n = 64)

s.e.m

P-value

L*

-1.28b

-1.87a

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

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