. 2021 Nov 26;101(2):101608. doi: 10.1016/j.psj.2021.101608

Table 1.

Characteristics of meat quality of groups with different level of drip loss.

Item	Low drip loss	High drip loss	SEM
Weight of cold carcass (kg)	1.79^A	2.32^B	0.10
pH₁	6.76	6.73	0.03
pH₂₄	6.03^A	5.85^B	0.03
Color parameters: L*	52.55^A	56.96^B	0.70
a*	−2.43^a	−1.97^b	0.10
b*	4.26^A	5.58^B	0.26
Glucose (mmol/l)	33.00^a	41.00^b	1.93
Lactate (mmol/l)	70.13	74.63	2.26
Glycolytic potential (mmol/l)	136.13^a	156.63^b	4.71
Drip loss (%)	1.20^A	2.22^B	0.16
Cooking loss (%)	29.65^A	32.79^B	1.65
Protein (%)	24.44^A	21.98^B	0.32
Intramuscular fat (%)	1.51	1.49	0.06
Overall sensory quality (0–10 conventional units)	7.79^a	7.12^b	0.27

pH1 measured 20 min after slaughter and pH24 measured 24 h after slaughter, L*,a*,b*-measured 48 h after slaughter.

^a,b

Means marked with different small letters differ significantly at Pα < 0.05.

^A,B

Means marked with different capital letters differ significantly at Pα < 0.01.