Table 1. pH and color values of lamb oyster cut, short loin, knuckle and silverside in the pre-rigor, rigor mortis and post-rigor phases
Parameters | Postmortem phases | Cuts |
Oyster cut | Short loin | Knuckle | Silverside |
pH | Pre-rigor | 6.50±0.20Aa | 6.54±0.16Aa | 6.53±0.20Aa | 6.58±0.18Aa |
Rigor mortis | 5.86±0.13Ba | 5.63±0.10Bb | 5.92±0.17Ba | 5.64±0.07Bb |
Post-rigor | 5.96±0.27Ba | 5.63±0.11Bb | 5.88±0.17Ba | 5.69±0.13Bb |
CIE L* | Pre-rigor | 31.60±1.74Ca | 28.01±1.28Bc | 30.10±1.56Bb | 27.57±1.52Bc |
Rigor mortis | 37.95±2.17Ba | 35.48±1.73Ab | 35.91±2.11Ab | 34.99±1.76Ab |
Post-rigor | 39.44±1.82Aa | 36.36±1.72Abc | 37.08±2.18Ab | 35.29±1.42Ac |
CIE a* | Pre-rigor | 13.30±1.20Ba | 12.15±10.03Bb | 12.53±1.51Bab | 12.53±1.11Bab |
Rigor mortis | 14.78±10.09Aa | 13.17±0.95Ab | 14.79±1.33Aa | 14.20±1.33Aa |
Post-rigor | 14.81±1.32Aa | 12.50±0.94ABb | 14.67±1.80Aa | 12.31±0.85Bb |
CIE b* | Pre-rigor | 2.20±0.51Ca | 1.77±0.41Cb | 1.94±0.51Cab | 1.91±0.39Cab |
Rigor mortis | 4.91±0.57Bb | 4.85±0.57Bb | 4.84±0.95Bb | 5.58±0.68Ba |
Post-rigor | 7.02±0.91Aa | 6.72±0.80Aa | 6.81±0.97Aa | 6.90±0.43Aa |
Hue angle | Pre-rigor | 9.49±1.50Ca | 7.64±2.34Cb | 8.73±1.42Cab | 8.21±1.00Cab |
Rigor mortis | 18.31±1.80Bb | 21.64±1.73Ba | 16.90±1.64Bc | 21.29±1.90Ba |
Post-rigor | 26.53±2.31Ab | 29.19±1.84Aa | 23.19±2.07Ac | 29.15±1.85Aa |
Chroma | Pre-rigor | 13.34±1.13Ba | 12.14±0.95Bb | 12.84±1.48Cab | 12.51±0.97Cab |
Rigor mortis | 15.51±0.97Aa | 13.88±1.44Ab | 15.46±1.46Ba | 15.42±1.31Aa |
Post-rigor | 15.75±1.12Ab | 13.83±1.23Ac | 16.95±1.60Aa | 14.18±0.99Bc |
Data were recorded as mean±SD.
Means with different letters indicate significant difference (p<0.05) between postmortem phases in the same cut.
Means with different letters indicate significant difference (p<0.05) between cuts in the same postmortem phase.