Table 8.
The effects of high (CON) and low (LP) protein and covariate slaughter weights on the meat quality of young Charolais beef bulls at Rovigo Province, Italy.
| Meat Quality Traits | Unit | Diet | SEM | p-Value | ||
|---|---|---|---|---|---|---|
| CON | LP | Diet | Slaughter Weight | |||
| Physical traits | ||||||
| Cooking loss | % | 26.7 | 27.4 | 0.01 | 0.337 | 0.144 |
| Maximum shear force | N | 33.2 | 33.3 | 1.44 | 0.941 | 0.239 |
| Meat composition (wet weight) | ||||||
| Moisture | g/100 g | 75.7 | 75.9 | 0.30 | 0.591 | 0.622 |
| Crude protein | g/100 g | 19.7 | 19.9 | 0.24 | 0.674 | 0.615 |
| Ether extract | g/100 g | 2.90 | 2.70 | 0.25 | 0.688 | 0.456 |
| Color (after 1 h of blooming) | ||||||
| Lightness, L* | 44.9 | 43.1 | 0.40 | 0.004 | 0.665 | |
| Redness, a* | 13.3 | 14.2 | 0.28 | 0.009 | 0.274 | |
| Yellowness, b* | 11.7 | 11.8 | 0.25 | 0.637 | 0.427 | |
| Color (after 24 h) | ||||||
| Lightness, L* | 44.8 | 44.3 | 0.45 | 0.433 | 0.483 | |
| Redness, a* | 16.1 | 15.2 | 0.43 | 0.171 | 0.932 | |
| Yellowness, b* | 13.2 | 12.7 | 0.29 | 0.233 | 0.719 | |