Table 3.
Effect of Pinus taeda hydrolyzed lignin diet addition on colorimetric and rheological parameters of beef meat dry aged for 35 days (n = 20 samples for each experimental group).
| PTHL | CON | SEM | p-Value | |
|---|---|---|---|---|
| Colorimetric Parameters | ||||
| Lightness (L*) | 40.58 | 44.02 | 0.65 | 0.0044 |
| Redness (a*) | 12.44 | 11.05 | 0.43 | 0.4843 |
| Yellowness (b*) | 1.42 | −2.48 | 0.14 | <0.0001 |
| Chroma | 10.88 | 10.54 | 0.55 | 0.3594 |
| Hue angle (radians) | 0.07 | −0.12 | 0.01 | 0.0004 |
| Tenderness and Meat Properties | ||||
| WBSF (N) | 44.56 | 42.15 | 1.23 | 0.5821 |
| Cooking Loss (%) | 38.45 | 40.15 | 3.52 | 0.3992 |
| WHC (%) | 81.41 | 74.33 | 2.05 | 0.0444 |
| pH | 5.57 | 5.61 | 0.02 | 0.6124 |
PTHL, Pinus taeda hydrolyzed lignin group; CON, control group; SEM, standard error of the mean; WBSF, warner Blatzer Shear Force; WHC, water holding capacity.