Table 4. Color parameters and indices of model system meat emulsions

Parameters	Treatments¹⁾
Parameters	C	A1	A2	A3
Appearance
L*	60.98±0.05^a	47.38±0.53^c	47.57±0.54^c	49.98±0.57^b
a*	12.52±0.05^c	24.80±0.22^a	25.24±0.21^a	24.17±0.56^b
b*	12.47±0.19	12.49±0.30	12.09±0.03	12.27±0.38
RI	0.84±0.01^c	1.99±0.03^b	2.09±0.22^a	1.94±0.10^b
Chroma angle (C*)	16.32±0.17^c	27.77±0.32^a	27.98±0.17^a	26.81±0.85^b
Hue angle (h°)	49.86±0.30^a	26.73±0.35^bc	25.59±0.24^c	27.25±1.18^b
ΔE	ND	23.46±0.49^a	23.58±0.45^a	20.83±0.93^b

All Values represented as mean±SD.
The treatments were formulated as follows: C: control (100% beef). A1: 20% of beef meat was substituted with amaranth gel. A2: 30% of beef meat was substituted with amaranth gel. A3: beef meat was completely replaced with amaranth gel.
Different letters in the same column indicate significant differences (p<0.05).
RI, redness index; ND, not detected.