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Descriptive statistics of carcass traits and common meat quality traits in two groups of crayfish.
| Parameters | Control |
C. freundii
|
P-value | ||
| Mean | C.V1 | Mean | C.V | ||
| Body weight (g) | 16.30 (1.50)2 | 9.20 | 16.05 (0.51) | 3.18 | 0.628 |
| Muscle weight (g) | 1.93 (0.48) | 24.8 | 1.80 (0.31) | 17.2 | 0.483 |
| Moisture (g/100 g) | 81.4 (1.03) | 1.27 | 81.2 (0.38) | 0.47 | 0.767 |
| pH | 6.50 (0.00) | 0 | 7.04 (0.01) | 0.14 | 7.83E-8 |
| Shear force (g) | 273 | 350 | |||
1Coefficient of variation.
2Standard deviation.
