Table 2.

Physicochemical characteristics of M. longissimus dorsi muscles in LYD and KNP breeds

Breeds Items	LYD	KNP	Overall mean	t-values
Cooking loss (%)	34.46 ± 1.68	35.64 ± 1.30	35.05 ± 1.60	2.16*
pH	5.56 ± 0.10	5.57 ± 0.04	5.57 ± 0.07	0.44NS
CIE L*(lightness)	53.52 ± 2.47	51.38 ± 2.27	52.45 ± 2.57	−2.47*
a* (redness)	6.43 ± 1.30	10.40 ± 2.27	8.41 ± 2.72	5.88***
b* (yellowness)	3.27 ± 0.97	4.76 ± 1.31	4.01 ± 1.36	3.54***

All values are the mean ± standard deviation

^*p < 0.05, ^***p < 0.001, ^NSNon-significant