Table 5.
Effects of breed on ultimate pH, colour of meat and the activity of creatine kinase from beef cattle (±SEM)
| Parameters | Breed | ||
|---|---|---|---|
|
| |||
| Bonsmara | Beefmaster | Brahman | |
| N | 108 | 130 | 83 |
| CK( U/L) | 705.3±80.57a | 657.3±73.85ab | 461.8±80.63b |
| pHu | 5.6±0.05b | 6.3±0.05a | 6.1±0.06a |
| L* | 24.8±0.78a | 24.6±0.71a | 21.7±0.89b |
| a* | 17.5±0.53a | 16.8±0.53a | 13.2±0.66b |
| b* | 12.8±0.53a | 11.0±0.49a | 9.6±0.61b |
a,b
Means in the same row with different superscripts are significantly different at * p<0.05.
pHu = Ultimate pH. L* = Lightness. a* = Redness. b* = Yellowness.
CK = Creatine kinase. U/L = Units per litre. N = Total number of animals per breed.