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. 2019 Oct 24;12(10):1608–1615. doi: 10.14202/vetworld.2019.1608-1615

Table 5.

The quality physical properties of meat.

Avocado seed powder (%) Water holding capacity Cooking loss Tenderness (kg/cm2)
0 36.21±0.94 24.21±0.57a 4.79±0.30a
3 36.63±0.70 23.03±0.66ab 4.04±0.10b
6 36.50±0.66 23.43±0.50ab 3.97±0.30b
9 35.88±1.28 22.79±1.13b 4.03±0.56b
SEM 0.20 0.20 0.10
p 0.601 0.045 0.006
a,b

Means bearing different superscripts in a column differ significant (p<0.05). SEM: Standard error of mean