Table 4.
The effect of injection treatments on raw loin chops (n = 24) for TBARS estimated oxidation and Colour meter measurements L*, a*, b*, Chroma
| Day 1 | Oxidation in purge(TBARS) 1 | Oxidation in meat (TBARS) 1 | L* (lightness) | a* (redness) | b* (yellowness) | Chroma |
|---|---|---|---|---|---|---|
| CON |
0.01a |
0.011 |
47.47 |
3.67a |
7.25a |
8.19a |
| SF |
0.01a |
0.010 |
49.83 |
3.76a |
8.17a |
9.05a |
| DHA |
0.01a |
0.009 |
48.25 |
3.48a |
7.38a |
8.20a |
|
SEM |
0.178 |
0.501 |
0.137 |
0.862 |
0.126 |
0.254 |
|
Day 3 |
|
|
|
|
|
|
| CON |
2.37b |
0.015 |
48.76 |
4.17b |
9.09b |
10.03b |
| SF |
2.66b |
0.018 |
50.25 |
4.26b |
9.91bc |
10.83b |
| DHA |
2.21b |
0.015 |
49.57 |
3.75a |
9.11b |
9.87b |
| SEM | 0.189 | 0.122 | 0.445 | 0.509 | 0.098 | 0.161 |
Means with column with unique superscript differ significantly (P < 0.05). SEM; standard error of mean.
1TBARS; Thiobarbituric Acid Reactive Substances (mg malonaldehyde/kg of meat).
L*:0 = black, 100 = white; a*: red(+) to green(-), b*: yellow(+) to blue(-).