Figure 1.
Figure 1.

Least squares means for a* (redness) value affected by packaging × storage time (d) for lean beef steaks stored at 4°C (n = 7).

 


Figure 2.
Figure 2.

Least squares means for the CIE a* (redness) values by packaging by storage time (d) effect of fresh ground beef during storage at 4°C (n = 7).

 


Figure 3.
Figure 3.

Least squares means for the CIE b* (yellowness) values by packaging by storage time (d) of ground beef during storage at 4°C (n = 7).