Colormeasurementswere takenwith a CR-400 colorimeter (Konica-
Minolta, Osaka, Japan) using a 8mmport size, illuminant D65 and a 10°
standard observer. The colorimeter was calibrated using a white standard
plate. A sausage link from each treatment was cut into five pieces;
the middle three pieces were covered with a single layer of polyethylene
film to obtain a uniform, bubble-free surface. Only the lean color
was measured, and care was taken to avoid any fat. The values
expressed as L* (lightness), a* (redness) and b* (yellowness) were obtained
from six different cross-section areas at ambient temperature.