Table 2.

Descriptive statistics of the meat quality parameters.

	n	Mean	Standard Deviation	Median	Min	Max	Range	Skew	Kurtosis	Standard Error
L*	34	39.94	3.661	40.51	31.33	48.22	16.89	−0.28	−0.17	0.63
a*	34	22.98	1.854	23.12	18.41	25.82	7.41	−0.47	−0.34	0.32
b*	34	6.27	2.161	6.64	1.81	9.60	7.79	−0.26	−1.20	0.37
Chroma	34	23.88	2.219	23.77	18.50	27.45	8.95	−0.33	−0.42	0.38
Hue angle	34	0.26	0.076	0.29	0.10	0.38	0.28	−0.40	−1.21	0.01
pH	33	5.59	0.182	5.55	5.42	6.20	0.78	1.92	2.97	0.03
Hardness 1	33	1067.97	804.248	1022.23	225.79	3837.58	3611.79	2.16	5.02	140.00
Hardness 2	33	859.95	631.769	784.34	190.94	2976.72	2785.78	2.10	4.78	109.98
Springiness	33	0.69	0.103	0.68	0.46	0.95	0.48	0.09	−0.28	0.02
Cohesiveness	33	0.50	0.057	0.49	0.41	0.65	0.24	0.94	0.62	0.01
Chewiness	33	355.09	252.762	339.42	75.35	1172.40	1097.05	1.90	3.85	44.00