Table 5.
Effects of Puerarin on the meat quality in M. longissimus thoracis of beef cattle under hot environment.
| Groups | ||||
|---|---|---|---|---|
| Item | Control | Pue400 | Pue800 | P-value |
| pH45min | 6.59 ± 0.07 | 6.60 ± 0.21 | 6.61 ± 0.10 | 0.991 |
| pH24h | 5.42 ± 0.05 | 5.68 ± 0.01 | 5.55 ± 0.15 | 0.269 |
| Lightness, L* | 0.46 ± 0.04 | 0.51 ± 0.18 | 0.43 ± 0.03 | 0.606 |
| Redness, a* | 3.07 ± 0.45 | 2.91 ± 0.38 | 3.09 ± 0.38 | 0.793 |
| Yellowness, b* | 1.07 ± 0.02 | 1.19 ± 0.18 | 0.83 ± 0.09 | 0.745 |
| Cooking loss (%) | 21.78 ± 4.79 | 18.14 ± 5.09 | 17.07 ± 3.21 | 0.335 |
| Shear force (N) | 80.97 ± 0.77b | 58.83 ± 5.84a | 75.28 ± 1.48a | 0.014 |
a, b
Means within a row with no common superscript differ significantly (P < 0.05).
All traits in this table were analyzed with cattle as the experimental unit (n = 4).