panelists rated the color of VP treatments slightly dark red to cherry red on days 3, 7 and 9.
As for the effects of fat concentration on the panelist color scores, the data revealed that the panelists rated the color of 30% fat ground beef either higher than both 10 and 20% fat ground beef or higher than the 10% ground beef. This observation suggested that the panelists were able to discern a difference in color among the ground beef due to 30% fat content. A similar observation was evident for the L* values.