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. 2019 Dec 24;33(10):1642–1655. doi: 10.5713/ajas.19.0788

Figure 4.

Figure 4

(a) Effect of AES and various pre-rigor holding temperature (for 3 h) methods on cook loss (48 h post mortem) of low, intermediate and high pHu beef M. longissimus lumborum samples. AES, additional electrical stimulation; NAES, no additional electrical stimulation. Low pHu (n = 3), Int (intermediate) pHu (n = 3), and high pHu (n = 6). Treatment effect [AES vs ES] (p>0.05); pH effect (p = 0.008); temperature effect (p = 0.039); Interaction effect (stimulation×temperature) (p<0.001, standard error of difference [SED] = 1.79). (b) Effect of AES and various pre-rigor holding temperature (for 3 h) methods on cook loss (14 days post mortem) of low, intermediate and high pHu beef samples. Low pHu (n = 3), Int (intermediate) pHu (n = 3), and high pHu (n = 6). Treatment effect [AES vs ES] (p>0.05); pH effect (p = 0.05); temperature effect (p>0.05); Interaction effect (stimulation×temperature) (p = 0.015, SED = 1.87).