Table 2.
Color changes of pork sir loins thawing under ultrasonic thawing systems

Thawing methods	L-value	a-value	b-value	ΔE
Fresh meat	45.62±2.381)^a2)	4.37±0.74^d	2.53±0.93^b	-
Tap water	45.91±2.23^a	6.29±0.51^a	3.62±1.05^ab	2.93±0.56^a
0 kHz	45.32±2.35^a	5.21±0.83^bc	2.98±1.16^b	2.28±0.93^ab
132 kHz	46.71±3.52^a	5.78±0.32^b	4.07±1.01^a	3.34±1.56^a
580 kHz	45.06±2.68^a	4.87±0.23^d	3.03±1.29^ab	2.57±0.82^ab
1,000 kHz	45.94±2.44^a	5.13±1.03^cd	4.11±0.66^a	2.56±1.19^ab

The values represent mean±SD (n=6).
Different superscripts within each Hunter’s values indicate significant differences at p<0.05 by Duncan’s multiple range test.