Groups | Meat color | WHC4 (%) | Shear force (kg/mm2) | Cooking loss (%) | ||
---|---|---|---|---|---|---|
L* | a* | b* | ||||
Control | 51.18a | 12.71a | 16.02a | 66.47a | 2.81a | 16.95a |
 IS | 52.36a | 12.93a | 16.84a | 67.91a | 2.76a | 15.99ab |
 CB | 49.19b | 13.21b | 15.22b | 72.17b | 2.23b | 14.81b |
 SECB | 46.02c | 15.38c | 14.08c | 72.98c | 1.90c | 13.11c |
Flavomycin | 51.27a | 12.36a | 16.11a | 66.79a | 2.79a | 16.45a |
 SEM | 0.45 | 0.14 | 0.16 | 0.48 | 0.03 | 0.10 |
 P-value | 0.031 | 0.026 | 0.021 | 0.019 | 0.028 | 0.034 |