Table 2.
Instrumental meat (longissimus dorsi) quality traits according to the storage period (days post mortem) and ageing method 1.
| Item | Control | Ageing Method | SEM | Orthogonal Contrasts | ||
|---|---|---|---|---|---|---|
| (n = 18) | VP (n = 18) | DA (n = 18) | CT vs. (VP + DA)/2 | VP vs. DA | ||
| L* (lightness) | 37.8 | 36.3 | 35.5 | 0.4 | 0.035 | 0.062 |
| a* (redness) | 18.9 | 18.4 | 17.3 | 0.4 | 0.032 | 0.012 |
| b* (yellowness) | 9.7 | 10.2 | 9.8 | 0.3 | 0.823 | 0.188 |
| C* (chroma) | 21.2 | 21.1 | 19.8 | 0.3 | 0.423 | 0.157 |
| H* (hue angle) | 27.1 | 29.1 | 29.6 | 0.6 | 0.038 | 0.583 |
| Cooking loss (%) | 32.1 | 29.2 | 28.9 | 0.6 | 0.038 | 0.704 |
| WB shear force (N) | 50.2 | 39.1 | 42.3 | 1.9 | 0.021 | 0.406 |
1 Control treatment (CT), 7 d on carcass; vacuum packaged (VP) and dry aged (DA), 30 d (4 carcass and 26 cooler).