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.