Table 1.

pH and meat color of Longissimus lumborum muscles during postmortem storage.

	pH	L*	a*	b*
0 h	6.541 ± 0.185 a	29.066 ± 1.299 a	8.650 ± 1.103 a	4.864 ± 0.291 a
6 h	5.530 ± 0.164 b	29.744 ± 1.448 a	11.294 ± 0.865 b	7.156 ± 1.052 b
24 h	5.224 ± 0.015 c	34.429 ± 1.643 b	13.997 ± 2.040 c	9.888 ± 1.429 c

L*, a*, and b* represent lightness, redness, and yellowness, respectively; different letters (^a–c) in the same column indicate significant differences at different postmortem storage times (p < 0.05). The data were expressed as the mean ± SD.