Measurements | Fan-shaped | Fusiform | Strap | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
GR | (PE) | PM | ST | SM | VT | (PE) | p-value | IF | RA | (PE) | p-value | ||
Moisture (%) | 74.69 | (0.44) | 74.83 | 73.02 | 73.75 | 75.04 | (1.34) | 72.81 | 69.36 | (1.83) | |||
Crude fat (%) | 7.88 | (1.01) | 3.30 | 5.66 | 3.67 | 5.19 | (2.05) | 4.30 | 7.41 | (1.55) | |||
Crude ash (%) | 1.98 | (0.94) | 2.04 | 2.07 | 2.18 | 2.91 | (0.73) | 1.60 | 0.88 | (0.45) | |||
Crude protein (%) | 16.56 | (1.30) | 20.44 | 19.83 | 21.58 | 18.98 | (1.58) | 21.11 | 22.24 | (0.75) | |||
pH | 6.00 | (0.15) | 5.60 | 5.81 | 5.58 | 5.80 | (0.19) | 5.61 | 5.82 | (0.09) | |||
Meat color | CIE L | 49.49 | (1.17) | 46.01 | 52.46 | 55.24 | 41.47 | (6.60) | 51.22 | 54.48 | (3.97) | ||
CIE a | 13.87 | (1.37) | 16.32 | 14.96 | 10.99 | 15.06 | (2.93) | 16.49 | 19.57 | (2.03) | |||
CIE b | 5.39 | (0.97) | 8.98 | 8.81 | 7.35 | 6.49 | (1.72) | 9.05 | 8.74 | (0.54) | |||
Drip loss (%) | 0.50 | (0.12) | 1.22 | 1.69 | 4.10 | 1.04 | (1.53) | 1.53 | 0.70 | (0.41) | |||
Cooking loss (%) | 33.43 | (3.46) | 22.93 | 29.88 | 27.30 | 27.49 | (4.42) | 24.42 | 29.19 | (7.04) | |||
Warner-Bratzler shear force (N/cm2) | 20.37 | (1.15) | 27.52 | 36.77 | 36.51 | 26.80 | (7.08) | 37.11 | 17.49 | (9.62) |