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. 2021 Apr 29;11(5):1277. doi: 10.3390/ani11051277

Table 4.

Shear force and texture profile analysis of meat (longissimus m.).

Item Group I
(Control)
SBM + RO
Group II
cDDGS + RO
Group III
cDDGS + BT
Group IV
cDDGS + CO
p Value SEM
Shear force, N 63.66 61.12 59.27 57.84 0.859 2.436
Toughness, 193.60 183.02 178.78 166.75 0.708 39.843
Hardness 9.44 7.36 6.35 6.51 0.264 0.631
Springiness 0.72 0.73 0.68 0.69 0.263 0.009
Cohesiveness 0.69 b 0.68 b 0.64 a 0.63 a 0.024 0.010
Chewiness 4.74 b 3.80 ab 2.66 a 2.75 a 0.047 0.339
Resilience 0.31 b 0.32 b 0.28 a 0.27 a 0.019 0.006

a, b—mean values in the same row with different letters differ significantly at p ≤ 0.05; SEM—standard error of mean.