Groups | Meat color | WHC4 (%) | Shear force (kg/mm2) | Cooking loss (%) | ||
---|---|---|---|---|---|---|
L*1 | a*2 | b*3 | ||||
i | 51.85 ± 2.11a | 12.63 ± 0.52a | 16.14 ± 0.64a | 66.62 ± 2.42a | 2.79 ± 0.09a | 16.89 ± 0.58a |
ii | 52.27 ± 2.09a | 12.79 ± 0.50a | 16.85 ± 0.62a | 70.89 ± 2.39a,b | 2.31 ± 0.08b | 15.96 ± 0.57a,b |
iii | 54.08 ± 2.12a | 13.14 ± 0.51a | 16.92 ± 0.63a | 71.99 ± 2.38b | 2.24 ± 0.07b | 15.01 ± 0.51b |
iv | 58.98 ± 2.08b | 15.02 ± 0.49b | 18.49 ± 0.58b | 72.92 ± 2.40b | 1.87 ± 0.10c | 13.22 ± 0.48c |