. 2023 Nov 1;37(2):315–322. doi: 10.5713/ab.23.0262

Table 3.

Effects of fasting time on meat quality traits of leg muscles

Items	Treatments¹⁾					SEM	p-value

	F4	F8	F12	F16	F20		ANOVA	Linear
L*	46.79^a	46.34^ab	45.68^b	45.52^bc	44.81^c	0.26	0.001	0.001
a*	7.76	7.70	7.71	7.71	7.72	0.03	0.797	0.487
b*	11.88	11.95	11.92	12.05	11.71	0.22	0.889	0.751
pH_{45 min}	6.53^b	6.57^ab	6.60^ab	6.60^ab	6.64^a	0.03	0.101	0.007
pH_{24 h}	6.07^b	6.27^a	6.28^a	6.30^a	6.33^a	0.03	0.001	0.001
Drip loss (%)	2.51^b	2.54^ab	2.57^a	2.57^a	2.55^ab	0.02	0.125	0.043
Cooking loss (%)	31.08	30.44	30.73	29.90	29.95	0.35	0.139	0.020
Shear force (N)	14.18	13.71	13.21	13.24	13.51	0.29	0.181	0.071
Moisture content (%)	76.09^a	75.06^ab	74.55^abc	73.51^bc	72.40^c	0.69	0.013	0.001

SEM, standard error of the mean; ANOVA, analysis of variance.

¹⁾

F4, transportation for 2 h, and laboratory rest for 2 h; F8, fasting for 4 h, transportation for 2 h, and laboratory rest for 2 h; F12, fasting for 8 h, transportation for 2 h, and laboratory rest for 2 h; F16, fasting for 12 h, transportation for 2 h, and laboratory rest for 2 h; F20, fasting for 16 h, transportation for 2 h, and laboratory rest for 2 h.

^a–c

Means with different letters within a row differ significantly (p<0.05).