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. 2015 Sep 3;29(1):80–88. doi: 10.5713/ajas.15.0219

Table 5.

Physico-chemical characteristics of beef of steers fed different levels of crude glycerin

Item Dietary crude glycerin (%) SEM Contrasts, p-value1
0 7 14 21 L Q C 0 vs glycerin
45 min pH3 6.54 6.41 6.46 6.50 0.07 0.78 0.20 0.57 0.27
24 h pH4 6.10 6.09 6.11 6.11 0.02 0.86 0.83 0.75 0.94
Color of LM5
 L* 38.64 38.81 36.04 39.92 1.79 0.89 0.31 0.25 0.85
 a* 17.32 18.03 18.57 17.92 0.79 0.56 0.45 0.80 0.42
 b* 8.67 10.66 8.71 10.24 1.01 0.53 0.81 0.10 0.30
WHC 73.10 72.81 71.32 72.21 2.56 0.71 0.83 0.55 0.61
Drip loss (%) 1.68 1.70 1.66 1.70 0.12 0.97 0.93 0.80 0.96
Thawing loss (%) 11.57 10.64 11.62 12.19 1.46 0.63 0.57 0.69 0.95
Cooking loss (%) 21.70 24.53 21.22 20.71 2.26 0.50 0.42 0.33 0.84

SEM, standard error of the mean (n = 5); LM, longissimus dorsi; WHC, water holding capacity

1

Treatment and contrast p-values; p-value for L, linear effect; Q, quadratic effect; C, cubic effect.

2

Compares the effects of 0% glycerin with the combined glycerin treatment.

3

pH measurements taken at 45 min after slaughter.

4

pH measurements taken at 24 h after slaughter.

5

L* values are a measure of lightness (higher value indicates a lighter color); a* values are a measure of redness (higher value indicates a redder color); b* values are a measure of yellowness (higher value indicates a more yellow color), by CIE, complete international commission on illumination (Hunter color flex).