| Sensory characteristics | | | |
| Color | 5.21 (0.13) | 5.62 (0.13) | 0.0281 |
| Flavor | 4.75 (0.12) | 5.37 (0.13) | 0.012 |
| Juiciness | 4.60 (0.09) | 5.32 (0.12) | <0.001 |
| Tenderness | 3.71 (0.15) | 4.58 (0.17) | <0.001 |
| pH and color characteristics | | | |
| pH | 5.62 (0.02) | 5.72 (0.06) | 0.0717 |
| Lightness (L*) | 34.12 (0.60) | 39.34 (0.93) | <0.001 |
| Redness (a*) | 19.23 (0.40) | 19.38 (0.55) | 0.8365 |
| Yellowness (b*) | 8.714 (0.24) | 9.84 (0.28) | 0.0048 |
| Shear force (N) | 49.02 (1.71) | 33.73 (1.02) | <0.001 |
| Water holding capacity (%) | 57.39 (0.73) | 59.28 (1.64) | 0.3436 |
| Taste by electronic tongue | | | |
| Sourness | 6.14 (0.09) | 5.87 (0.15) | 0.1327 |
| Saltiness | 5.81 (6.19) | 6.19 (0.14) | 0.0311 |
| Umami | 5.60 (0.15) | 6.18 (0.20) | 0.0352 |
| Sweetness | 5.61 (0.23) | 6.66 (0.38) | 0.0259 |
| Bitterness | 5.81 (0.34) | 6.20 (0.76) | 0.6436 |
| Chemical composition | | | |
| Moisture (g/100 g) | 63.65 (1.15) | 58.47 (0.53) | <0.001 |
| Fat (g/100 g) | 11.60 (1.34) | 16.85 (0.56) | <0.001 |
| Protein (g/100 g) | 20.45 (0.75) | 20.59 (0.50) | 0.8690 |
| Collagen (g/100 g) | 2.56 (0.41) | 3.28 (0.44) | 0.2435 |