Table 3.
Meat quality.
| Item | Group | SEM | p | |||
|---|---|---|---|---|---|---|
| T20 | T23 | T26 | T29 | |||
| pH | 6.33 | 6.34 | 6.36 | 6.39 | 0.03 | 0.949 |
| Luminance L* | 34.8 | 36.2 | 34.3 | 35.0 | 1.3 | 0.184 |
| Redness a* | 17.3 | 16.8 | 17.5 | 16.8 | 0.3 | 0.628 |
| Yellowness b* | 0.30b | 0.09b | 1.29a | 0.84ab | 0.25 | 0.029 |
| Shear force (N) | 56.4 | 58.3 | 64.8 | 64.1 | 0.2 | 0.123 |
| Cooking loss (g) | 17.3a | 16.9a | 17.2a | 12.7b | 0.6 | 0.017 |
| Protein (g) | 21.0 | 21.2 | 22.3 | 22.2 | 0.2 | 0.077 |
| crude fat (g) | 1.26 | 1.53 | 1.18 | 1.69 | 0.07 | 0.638 |
| Ash (g) | 1.91 | 1.51 | 1.74 | 1.79 | 0.15 | 0.234 |
a,b,cMeans with different superscripts within the same row differ significantly (p < 0.05). No letter indicates that the differences are not significant (p > 0.05). Results are means with n = 9 per treatment.