Fig. 4. Effect of ageing (−1.5 °C) and/or freezing (−18 °C) treatments1 on L* (indication of lightness), a* (indication of redness), hue angle (indication of discolouration) and chroma
(indication of colour intensity) values of beef loins during 7 days of display under light at 3 °C. Bars indicate standard errors of difference between means. 1Treatments: F2 — frozen at
1 day post mortem, A3F2 — aged for 3 weeks/frozen 2 weeks, A4F2 — aged 4 weeks/frozen 2 weeks, and A4 — ageing for 4 weeks. All frozen loins were thawed overnight at 3 °C prior
to being removed from the vacuum package for the meat display. a–dTreatments with different superscript letters within each day are different (P b 0.05).