Table 4.
The pH, meat color, cooking loss, and shear force of Jinjiang (JJ) and F1 Simmental×Jinjiang (SJ) cattle
| Item | HR | TL | RB | |||
|---|---|---|---|---|---|---|
|
|
|
|
||||
| JJ | SJ | JJ | SJ | JJ | SJ | |
| pH | 6.09±0.11 | 6.12±0.10 | 5.69±0.83A | 5.31±0.12B | 5.98±0.09 | 5.98±0.05 |
| Lightness (L*) | 33.40±1.43 | 33.21±1.94 | 43.40±1.43 | 43.21±1.94 | 41.23±1.34 | 41.03±1.84 |
| Redness (a*) | 14.34±0.30 | 14.37±0.24 | 12.23±0.28B | 13.36±0.21A | 11.48±0.28B | 12.42±0.23A |
| Yellowness (b*) | 6.41±0.27 | 6.65±0.17 | 6.60±0.35 | 6.60±0.31 | 7.26±0.41 | 7.25±0.34 |
| Cooking loss (%) | 20.50±1.28 | 18.16±0.92 | 19.25±3.66A | 16.66±1.17B | 21.70±4.15A | 18.82±1.31B |
| Shear force value (N) | 40.31±5.24A | 26.92±5.75B | 36.28±4.72A | 24.23±5.18B | 29.04±3.80A | 19.40±4.12B |
HR, highrib; TL, tenderloin; RB, ribeye; JJ, Jinjiang yellow cattle; SJ, F1 Simmental×Jinjiang yellow cattle.
Different superscript capital letters (A,B) means significant differences between the breeds within a tissue.
Values are reported as means±standard error of three replicates.