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. 2020 Jan 13;33(10):1656–1665. doi: 10.5713/ajas.19.0804

Table 3.

Quality parameters for raw meat of beef cattle by pH group

Parameter	pH<5.8	pH≥5.8
pH	5.6±0.10^b	6.3±0.10^a
L^*	40.3±0.02^a	39.5±0.03^a
hue^*	35.0±0.08^a	26.2±0.06^b
Chroma^*	16.3±0.01^a	12.4±0.04^b
Shear force (Newton)	69.8±0.09^a	67.5±0.10^a
Drip loss (%)	2.5±0.07^a	2.3±0.06^a

^a,b

Least-squares means within a row with different letters differ (p<0.05) between pH values.