. 2023 May 25;12(11):2131. doi: 10.3390/foods12112131

Table 4.

Effect of growing-finishing diet on meat surface color during chilled-storage under aerobic conditions.

Item ¹	Day	LTL ²			SM			SEM ⁴	p-Value
		CON ³	SW1	SW2	CON	SW1	SW2		Diet	Muscle	Diet × Muscle
L*	0	41.59 ^a	40.47 ^b	40.83 ^a	40.86 ^a	39.98 ^b	41.03 ^a	0.33	0.002	0.152	0.249
	3	42.19 ^A	42.50 ^A	42.65 ^A	41.46 ^B	40.85 ^B	41.77 ^B	0.27	0.071	<0.001	0.127
	6	43.20 ^A	43.13 ^A	42.98 ^A	41.98 ^B	41.25 ^B	42.04 ^B	0.34	0.179	<0.001	0.506
a*	0	8.13 ^bB	8.99 ^aB	8.11 ^bB	8.77 ^bA	9.41 ^aA	9.00 ^bA	0.17	<0.001	<0.001	0.279
	3	12.38 ^b	13.00 ^a	12.04 ^b	12.19 ^b	13.42 ^a	12.48 ^b	0.26	<0.001	0.226	0.293
	6	15.51 ^B	12.79 ^B	12.53 ^B	13.05 ^A	12.89 ^A	12.98 ^A	0.24	0.917	0.034	0.526
b*	0	9.15 ^ab	9.30 ^a	8.68 ^b	9.14 ^ab	9.22 ^a	9.01 ^b	0.17	0.013	0.506	0.331
	3	12.89 ^b	13.35 ^a	12.79 ^a	12.45 ^b	13.50 ^a	13.47 ^a	0.19	<0.001	0.347	0.005
	6	13.57 ^a	13.05 ^b	13.48 ^a	13.86 ^a	12.55 ^b	13.64 ^a	0.19	<0.001	0.904	0.042
MMb (%)		26.54 ^ab	22.38 ^b	30.96 ^a	27.69 ^ab	23.23 ^b	29.88 ^a	1.18	<0.001	0.855	0.840

¹ L* = lightness, a* = redness, b* = yellowness, MMb = percentage of metmyoglobin; ² LTL = longissimus thoracis et lumborum, SM = semimembranosus; ³ CON = control diet; SW1 and SW2 = control + seaweed inclusion level of 2.5% and 5% DM, respectively; ⁴ SEM = pooled standard error of mean; ^a,b Means with different subscripts indicate significant difference (p < 0.05) between diets; ^A,B Means with different subscripts indicate significant difference (p < 0.05) between muscle type.