Skip to main content

View full-text article in PMC

. 2022 Sep 30;9(3):419–431. doi: 10.5455/javar.2022.i610

Table 4. Physical–chemical properties of the meat from male Bali Beef fed fermented pineapple peel.

Variable^a	Treatment			Significance
Variable^a	T0 (Control)^b	T1 (FCY)^b	T2 (FBAL)^b	Significance
Meat pH	5.5 ± 0.22^A	5.6 ± 0.22^A	5.4 ± 0.19^A	0.334
Water-holding capacity (%)	32.15 ± 3.39^A	34.71 ± 6.47^A	36.10 ± 6.47^A	0.460
Cooking loss (%)	33.93 ± 2.78^B	31.39 ± 1.60^AB	29.16 ± 0.73^A	0.020
Tenderness/shear force (kg/cm2)	5.88 ± 0.16^A	4.59 ± 0.36^A	4.08 ± 0.19^A	0.072
Collagen (%)	1.73 ± 0.37^A	2.00 ± 0.61^A	1.65 ± 0.29^A	0.884
Crude protein (%)	22.46 ± 0.37^A	22.51 ± 0.43^A	22.99 ± 0.46^A	0.152
Crude fat (%)	4.12 ± 0.82^A	3.99 ± 0.98^A	4.23 ± 0.036^A	0.316
Water content (%)	72.81 ± 0.48^A	73.01 ± 0.68^A	72.98 ± 0.76^A	0.931

Different superscripts (A, B, C, etc) in the same line indicate significant differences (p < 0.05).

^a

The values are the mean from eight replications.

^b

FCY = Fermentation by culture yeast; FBAL = Fermentation by lactic acid bacteria, T0 = control, T1 = first treatment, T2 = second treatment.