Table 4. Color of the pork meat thawed under different conditions

Thawing methods	Chromaticity of thawed pork
L	a	b	ΔE
Room temp-thawing (20°C, under air)	59.92±0.79a,1)	13.13±0.08a	8.64±0.22a	-
Low temp-thawing (4°C refrigerator, under air)	54.00±0.41b	10.56±0.24bc	6.88±0.10bc	6.7
Water thawing (20°C, under water in a vacuum bag)	55.18±2.08b	9.89±0.44c	6.06±0.11c	6.3
Microwave thawing (microwave-thawing, 260 W)	58.22±0.40a	9.66±1.89c	7.16±0.09b	4.1
Low pressure-tumbling (20°C, 0.015 bar, tumbling)	54.23±0.55b	11.33±0.19b	7.79±0.25ab	6.0

Means with different superscript letters in the same column are significantly different (p<0.05, a>b>c).