Table 4.

Effect of ageing treatments and muscle types on the texture profile analysis of the lamb chops.

	W 1	BD 1	SED 2	p-Ageing	p-Muscle (Across Treatments)	p-Ageing (Across Muscles)
Hardness (N)
SM 3	21.14 a	25.27 b	1.66	0.015	0.366	<0.001
BF 3	22.53	26.50		0.067
VL 3	22.48 a	27.19 b		0.004
RF 3	22.17	24.45		0.120
p-muscle	0.680	0.465
Chewiness (N)
SM	7.47	8.46	0.69	0.134	0.017	<0.001
BF	8.22 a	9.89 b		0.048
VL	7.67 a	9.46 b		0.014
RF	7.27	7.87		0.309
p-muscle	0.414	0.051
Springiness
SM	0.62 xy	0.63 x	0.02	0.514	<0.0001	0.427
BF	0.65 x	0.65 x		0.979
VL	0.61 y	0.62 xy		0.463
RF	0.59 y	0.60 y		0.657
p-muscle	0.012	0.010
Cohesiveness
SM	0.56 a	0.53 b	0.01	0.002	0.597	0.001
BF	0.55	0.54		0.360
VL	0.55	0.54		0.497
RF	0.55	0.53		0.057
p-muscle	0.373	0.354
Adhesiveness
SM	−11.56	−18.13	4.10	0.229	0.054	0.335
BF	−9.18	−8.35		0.229
VL	−10.93	−12.31		0.736
RF	−7.08	−8.44		0.593
p-muscle	0.439	0.127
Resilience
SM	0.23 a	0.21 b	0.01	0.017	0.284	0.048
BF	0.22	0.22		0.845
VL	0.22	0.22		0.465
RF	0.22	0.21		0.356
p-muscle	0.123	0.443

¹ W and BD refer to wet-aged and in-bag dry-aged, respectively; ² SED is the standard error of a difference between means; ³ SM, BF, VL and RF refer to m. semimembranosus, m. biceps femoris, m. vastus lateralis and m. rectus femoris, respectively; Different superscript letters “a, b” within the same row indicate that results significantly differed from each other (p < 0.05). Different superscript letters “x, y” within the same column indicate that results significantly differed from each other (p < 0.05).