Skip to main content
. 2020 Oct 7;9(10):1417. doi: 10.3390/foods9101417

Table 2.

Effect of the production systems and ageing time (T0, T7, T14, and T21: 0, 7, 14, and 21 days, respectively) on texture profile analysis 20% (TPA20) of Longissimus thoracis from calves of the Retinta breed.

Production System (PS) Ageing Time (A) Effects
OG OC CC T0 T7 T14 T21 SEM PS A PS*A
Hardness (kg/cm2) 0.51 a 0.33 b 0.25 c 0.39 a 0.41 a 0.35 b 0.36 b 0.010 *** *** ***
Springiness (cm) 1.00 b 1.01 b 1.04 a 1.00 1.02 1.01 1.02 0.003 *** ns **
Resilience (non-dimensional) 0.37 a 0.15 b 0.35 b 0.35 0.36 0.35 0.34 0.003 *** ns *
Chewiness (kg·m·s−2) 0.34 a 0.32 a 0.28 b 0.30 b 0.31 a 0.27 a,b 0.24 a,b 0.005 *** * ns
Cohesiveness (non-dimensional) 0.65 a 0.62 b 0.62 b 0.64 0.64 0.63 0.63 0.003 *** ns ns

ns: p > 0.05; ** p ≤ 0.01; *** p ≤ 0.001; A: ageing time; PS: production systems; PS*A: interaction between A and PS; SEM.: standard error of the mean. Values with the same letters (a, b, c, d) indicate homogeneous subsets for p = 0.05 according to Tukey’s HSD test. OG: organic grazing; OC: organic concentrate; CC: conventional concentrate.