Table 2. Physicochemical properties of dairy beef round subjected to various cooking methods

Trait	Cooking method			SEM
Trait	BO	MW	SV	SEM
pH	5.42^b	5.43^b	5.48^a	0.004
CIE L*	44.87^a	40.35^b	34.02^c	0.678
CIE a*	8.39^b	11.50^a	6.56^c	0.417
CIE b*	12.72	12.83	12.17	0.314
Cooking loss (%)	31.78	30.82	28.32	0.958
WBSF (N)	87.46^a	70.56^b	49.57^c	3.150
Hardness (N)	154.34^a	114.12^ab	96.56^b	12.309
Springiness	0.75	0.80	0.83	0.039
Gumminess (N)	32.47^b	38.13^ab	40.49^a	1.625
Chewiness (N)	25.35	35.90	31.31	2.796
Cohesiveness	0.32^b	0.46^a	0.39^ab	0.020

Means within a row with different superscript differ significantly at p<0.05.
BO, cooked by boiling; MW, cooked by microwave; SV, cooked by sous-vide; WBSF, Warner-Bratzler shear force.