. 2020 Nov 13;10(68):41430–41442. doi: 10.1039/d0ra06727j

Texture profile analysis of WCCE on muscle of beef meat during storage at 4 °C^a.

Days	Treatments	Texture parameters
Days	Treatments	Hardness	Cohesiveness	Springiness	Chewiness	Gumminess
0^th	Control	405 ± 0.02^a	0.64 ± 0.03^a	1.57 ± 0.01^a	4.00 ± 0.05^a	259 ± 0.03^a
	WCCE-A	897 ± 0.04^c	0.53 ± 0.01^a	1.71 ± 0.03^a	8.58 ± 0.06^c	530 ± 0.04^c
	WCCE-B	637 ± 0.05^b	0.59 ± 0.03^a	1.51 ± 0.03^a	5.60 ± 0.04^b	381 ± 0.05^b
4^th	Control	230 ± 0.04^a	0.74 ± 0.00^a	3.57 ± 0.02^b	5.00 ± 0.00^a	400 ± 0.00^a
	WCCE-A	640 ± 0.01^b	0.65 ± 0.00^a	4.40 ± 0.04^c	9.00 ± 0.00^b	430 ± 0.00^b
	WCCE-B	935 ± 0.03^c	0.67 ± 0.00^a	2.35 ± 0.05^a	10.10 ± 0.02^c	470 ± 0.00^c
8^th	Control	260 ± 0.03^a	0.65 ± 0.05^a	1.92 ± 0.01^a	3.50 ± 0.03^a	183 ± 0.05^a
	WCCE-A	1085 ± 0.05^c	0.50 ± 0.04^a	1.54 ± 0.03^a	10.2 ± 0.05^b	674 ± 0.06^c
	WCCE-B	770 ± 0.04^b	0.67 ± 0.05^a	1.88 ± 0.02^a	10.1 ± 0.03^b	546 ± 0.07^b
12^th	Control	1410 ± 0.06^b	0.55 ± 0.03^a	1.94 ± 0.04^a	16.4 ± 0.01^b	862 ± 0.03^b
	WCCE-A	1410 ± 0.03^b	0.55 ± 0.01^a	1.94 ± 0.03^a	16.4 ± 0.04^b	862 ± 0.03^b
	WCCE-B	775 ± 0.04^a	0.58 ± 0.03^a	1.44 ± 0.05^a	7.1 ± 0.03^a	503 ± 0.02^a
16^th	Control	595 ± 0.05^b	0.59 ± 0.02^a	2.93 ± 0.03^c	10 ± 0.01^a	348 ± 0.04^a
	WCCE-A	1225 ± 0.06^c	0.52 ± 0.06^a	1.65 ± 0.01^b	10.3 ± 0.06^a	637 ± 0.05^b
	WCCE-B	495 ± 0.03^a	0.49 ± 0.02^a	0.74 ± 0.05^a	08.0 ± 0.03^a	650 ± 0.05^b

All the values are mean ± SD, letters a–c are given according to the increasing mean values, values for each parameter sharing same letter in each column represents non significance difference at p > 0.05, values for each parameter sharing different letter in each column represents significance difference at p < 0.05.

Texture profile analysis of WCCE on muscle of beef meat during storage at 4 °Ca.

Texture profile analysis of WCCE on muscle of beef meat during storage at 4 °C^a.