Table 7.
Parameters of water-holding capacity and texture of meat (m. longissimus lumborum).
| Item | Prebiotic Supplement (Pre) | Probiotic Supplement (Pro) | SEM | p-Value | |||||
|---|---|---|---|---|---|---|---|---|---|
| Control 0 | Inulin 20 | DJA 40 | − | + | Pre | Pro | Interaction | ||
| Drip loss, % | 3.50 | 3.48 | 3.46 | 3.49 | 3.46 | 0.12 | 0.419 | 0.597 | 0.346 |
| Cooking loss, % | 28.19 | 27.07 | 27.22 | 27.54 | 27.44 | 1.32 | 0.108 | 0.766 | 0.154 |
| Free water, mg | 73.11 a | 64.07 b | 61.79 b | 66.53 | 66.11 | 2.26 | 0.039 | 0.449 | 0.244 |
| M/T × 100 * | 24.70 b | 27.51 ab | 29.23 a | 26.65 | 27.64 | 1.54 | 0.041 | 0.095 | 0.123 |
a, b—statistically significant differences at p ≤ 0.05; * M/T—proportion = meat surface/total area × 100.