Except for 10% MAP treatments, PVC treatments were redder (P b 0.05) than MAP and all VP treatments on day 0 (Table 5). On day 1, all PVC and MAP treatments were similar (P b 0.05) and redder (P b 0.05) than the VP treatments. As storage time progressed to 7 days, deterioration in fresh meat color was observed for the PVC treatments where all PVC treatments had lower (P b 0.05) a* values than MAP and VP treatments, and VP treatments were lower (P b 0.05) than all MAP treatments. Except for 30% VP treatment, a* values were similar (P N 0.05) for all VP and MAP treatments on day 14. The 30% VP treatment had lower a* values than all MAP treatments. On day 21, 10 and 20% VP treatments were redder (P b 0.05) than 10 and 20% MAP, and similar (P N 0.05) to 30% MAP and VP treatments. On day 25 all VP treatments were redder (P b 0.05) than all MAP treatments.
3.5.3. b* color values
The b* values for all MAP treatments were similar (P N 0.05) through 25 day storage. In general, as the value of b* increases, the sample takes on amore yellow coloration (MacDougall, 2002). The b* values for all VP treatments decreased (P b 0.05) on day 1, when compared to day 0 and remained less than day 0 through 25 days. All PVC treatments decreased (P b 0.05) on day 7 when compared to day 0. A decrease in b* values for meat is indicative of the development or presence of the metmyoglobin brown pigment. The b* values for PVC treatments were higher (P b 0.05) than all MAP and 10% VP treatments on day 0, and all treatments on day 1. On day 7, VP treatment had lower (P b 0.05) b* values than all other treatments, except 10% Map treatment, and remained lower than all MAP treatments (except 10% MAP on day 21) through 25 day storage.