| Parameter |
Unit |
Experimental group |
| C |
E100% |
E125% |
| pH1 |
|
6.18 ± 0.42 |
6.19 ± 0.50 |
5.97 ± 0.49 |
| pH2 |
|
5.30 ± 0.07 |
5.37 ± 0.14 |
5.39 ± 0.11 |
| Conductivity after 45 min (EC1) |
mS/cm |
1.76 ± 0.67a |
2.11 ± 0.68 |
3.46 ± 2.60a |
| Conductivity after 24 h (EC2) |
mS/cm |
2.35 ± 0.82 |
3.43 ± 1.55 |
3.82 ± 2.09 |
| Color of the meat after 45 min |
|
|
|
|
| Lightness - L* a |
|
47.38 ± 4.70 |
45.61 ± 3.47 |
47.41 ± 4.91 |
| Redness - a* a |
|
16.13 ± 0.86A |
16.86 ± 0.81A |
16.68 ± 0.70 |
| Yellowness - b* a |
|
2.39 ± 1.07 |
2.24 ± 1.27 |
2.38 ± 1.45 |
| Color of the meat after 24 h |
|
|
|
|
| Lightness - L* a |
|
53.07 ± 3.20a |
50.07 ± 4.78 |
48.96 ± 4.04a |
| Redness - a* a |
|
18.34 ± 1.61A |
19.90 ± 1.82A |
19.61 ± 1.97 |
| Yellowness - b* a |
|
8.83 ± 2.46 |
8.87 ± 2.01 |
8.56 ± 1.75 |
| Water adsorption |
% |
18.80 ± 4.19A |
19.68 ± 3.73 |
22.37 ± 3.27A |
| Marbled |
% |
1.16 ± 0.27 |
1.01 ± 0.16 |
1.03 ± 0.20 |
|
| a.b.cStatistical significant differences p≤0.05 |
| A.B.CSignificant differences p≤0.1 |
Table 6: The parameters defining the quality of meat obtained from animals in the
experiment (±SD. N=13). |
|
