Table 7.
Parameters at 10 d1) | Onion extract (g/kg) | SEM | p-values | ||||
---|---|---|---|---|---|---|---|
|
|
||||||
0 | 5 | 7.5 | 10 | Linear | Quadratic | ||
TBARS (μmol/g) | 0.83a | 0.52c | 0.52c | 0.56b | 0.03 | <0.01 | <0.01 |
Meat color score | |||||||
L* (lightness)2) | 53.72a | 51.93b | 49.50c | 52.95ab | 0.41 | 0.02 | <0.01 |
a* (redness)3) | 2.59a | 0.95c | 1.73b | 0.98c | 0.19 | <0.01 | <0.01 |
b* (yellowness)4) | 9.56a | 8.93ab | 8.40b | 9.20ab | 0.16 | 0.22 | 0.02 |
TBARS, thiobarbituric acid reactive substances; SEM, standard error of the mean.
All parameters were measured using breast meat stored at −4°C for 10 days.
L* score varies from 0 (black) to 100 (white), although practically varies from 40 to 66.
a* score varies from −60 (green) to +60 (red).
b* score varies from −60 (blue) to +60 (yellow).
Means in the same row with different superscript differ significantly.