pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness.

Food Chem X · 2025 · PMC12056374 · PMID 40336982

Europe PMC DOI

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an increasing trendP < 0.05actually significant

In PSP and PC (PSP:PC) compounding groups, the a* and b* values all significantly decreased ( P < 0.05), while the L* value showed an increasing trend ( P < 0.05) as the proportion of PSP anthocyanin added decreased.

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showed a trendno p-value reported

In MF and PSP (MF:PSP) compounding groups, the L* (at pH 7.0 and pH 8.0) and b* values all significantly decreased ( P < 0.05), while the a* value showed a trend of decreasing first and then increasing as the proportion of MF anthocyanin added decreased.

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a decreasing trendno p-value reported

Moreover, the L* value and b* value also exhibited a decreasing trend as pH increased on PC-MF (9:1).

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