Table 6.
Texture parameters and sensory meat quality of cooked meat (m. longissimus lumborum).
| Item | Prebiotic Supplement (Pre) | Probiotic Supplement (Pro) | SEM | p-Value | |||||
|---|---|---|---|---|---|---|---|---|---|
| Control 0 | Inulin 20 | DJA 40 | − | + | Pre | Pro | Interaction | ||
| Color | 4.7 | 4.8 | 4.7 | 4.6 | 4.7 | 0.01 | 0.469 | 0.409 | 0.286 |
| Odour | 4.5 | 4.6 | 4.6 | 4.5 | 4.6 | 0.01 | 0.608 | 0.595 | 0.394 |
| Palatability | 4.4 | 4.6 | 4.6 | 4.4 | 4.6 | 0.01 | 0.166 | 0.345 | 0.175 |
| Consistency | 4.8 | 4.8 | 4.8 | 4.8 | 4.8 | 0.01 | 0.958 | 0.984 | 0.938 |
| Shear force, N max | 64.00 a | 53.35 b | 60.10 ab | 59.20 | 59.10 | 2.86 | 0.036 | 0.588 | 0.042 |
| Shear energy, J | 0.26 a | 0.19 b | 0.20 b | 0.21 | 0.22 | 0.01 | 0.039 | 0.356 | 0.212 |
| Hardness, N | 121.45 a | 74.20 b | 77.85 b | 92.13 | 90.20 | 3.98 | 0.004 | 0.159 | 0.112 |
| Springiness, mm | 0.57 | 0.55 | 0.55 | 0.55 | 0.56 | 0.02 | 0.378 | 0.448 | 0.254 |
| Gumminess, N | 38.15 a | 25.45 c | 30.50 b | 31.70 | 31.03 | 1.01 | 0.006 | 0.372 | 0.162 |
| Chewiness, N × mm | 21.50 a | 13.85 c | 16.65 b | 17.43 | 17.23 | 0.82 | 0.004 | 0.459 | 0.242 |
a, b, c—statistically significant differences at p ≤ 0.05.