Table 3.

Physical and chemical evaluations on meat samples obtained from calves fed a standard diet (CG) and calves fed a dietary supplementation of 10% dried grape pomace (EG).

	Diet
Trait	CG	EG	p
Live weight, kg	328 ± 44	350 ± 22	ns
Carcass weight, kg	183 ± 26	196 ± 15	ns
Carcass yield, %	55.83 ± 0.82	55.91 ± 1.23	ns
pH45	6.36 ± 0.03	6.38 ± 0.08	ns
pH48	5.55 ± 0.02	5.55 ± 0.06	ns
Drip loss, %	2.64 ± 1.23	3.25 ± 1.57	ns
Cooking loss, %	22.36 ± 2.90	22.40 ± 8.83	ns
L*	41.89 ± 4.22	40.20 ± 4.37	ns
a*	18.15 ± 2.63	17.94 ± 2.55	ns
b*	12.55 ± 2.51	12.64 ± 1.79	ns
Chemical composition (%)			ns
Moisture	74.53 ± 0.98	75.11 ± 1.90	ns
Dry matter † (DM)	25.47 ± 0.98	24.89 ± 1.90	ns
Total lipids †	1.23 ± 0.13	1.10 ± 0.09	ns
Ash †	1.09 ± 0.12	0.95 ± 0.91	ns

All data are reported as mean ± standard deviation; ns: not significant. pH₄₅: pH 45 min post mortem; pH₄₈: pH 48 h post mortem. L*: lightness; a*: redness; b*: yellowness. ^† Data are reported on a dry matter basis.