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. 2019 Mar 7;32(10):1611–1620. doi: 10.5713/ajas.18.0780

Figure 1.

Figure 1

(A) The change of myofibrillar fragmentation index values (MFI) in five groups during conditioning. (B) Cooking loss of beef meat samples treated with different treatment. (C) The changes of shear force in five groups. Different letters indicated that there were significant differences in different treatments (p<0.05). DW, deionized water marination; UDW, ultrasound followed by deionized water; AMP, adenosine 5′-monophosphate treatment; UAMP, ultrasound followed by adenosine 5′-monophosphate marination.