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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).