TABLE 1.

Effects of MTP1-PETs on physical–chemical (pH, a_w, and TBA test), rheological parameters (color and texture), and sensory evaluation of buffalo meat samples.

	Day 0	Day 4
		Control		MTP1-PETs
		M	SD	M	SD	t-test
pH	5.630	5.700	−	5.810	−	−3.024∗
aw	0.983	0.978	−	0.980	−	–2.450
TBA test	0.673	0.768	−	0.722	−	–5.489∗∗
Lightness	28.270	32.643	10.570	31.143	16.910	0.701
Redness	10.753	7.700	2.460	10.863	2.390	3.398∗
Yellowness	5.583	3.180	9.880	5.913	3.320	–1.843
Chroma	16.337	10.880	18.460	16.777	8.450	−2.785∗
Hue angle	0.479	0.392	0.090	0.499	0.010	–0.976
Adhesiveness	–35.643	–29.420	−	–22.187	0.080	–6.320∗∗
Cohesion	39.178	31.583	1.470	32.345	0.130	0.080
Hardness	343.142	336.928	2.320	331.237	2.010	0.223
Cohesiveness	0.384	0.365	0.020	0.357	0.010	–0.452
Friability	121.750	128.428	1.900	127.654	0.980	–0.541
Elasticity	0.781	0.784	0.010	0.779	0.060	–0.014
Gumminess	137.002	126.784	1.410	121.350	2.010	0.418
Chewiness	104.887	99.949	1.620	101.279	6.820	–0.385
Resilience	0.215	0.196	0.010	0.192	0.020	–0.260
Color	4.200	2.800	0.800	3.400	1.200	–189.737
Taste	4.400	3.600	1.200	3.800	0.800	–0.632
Odor	3.600	2.800	0.800	3.200	0.800	–141.421
Chewiness	4.400	3.400	1.200	3.800	0.800	–126.491
Overall acceptance	4.400	2.800	0.800	3.800	0.800	−3.536∗

Levels of significance of treatments: ^∗∗p ≤ 0.01; ^∗p ≤ 0.05. M, means; SD, standard deviations.