| Traits | CM inclusion levels | Significance levels | |||||
|---|---|---|---|---|---|---|---|
| T1 | T2 | T3 | T4 | SEM | Linear | Quadratic | |
| CIE L* | 30.13 | 30.56 | 29.32 | 34.60 | 2.24 | NS | NS |
| CIE a* | 17.98 | 17.28 | 19.78 | 16.97 | 1.44 | NS | NS |
| CIE b* | 9.83 | 9.11 | 9.54 | 11.65 | 0.94 | NS | NS |
| Chroma (C) | 20.67 | 19.59 | 22.14 | 20.73 | 1.01 | NS | NS |
| Hue angle (H) | 28.32 | 27.80 | 25.49 | 35.59 | 3.02 | NS | NS |
| Thawing loss (TL) | 1.34 | 1.84 | 1.20 | 0.86 | 0.40 | NS | NS |
| Cooking loss (CL) | 35.21 | 34.77 | 36.44 | 34.67 | 1.83 | NS | NS |
| Shear force (F) | 18.29 | 19.06 | 21.68 | 21.34 | 2.77 | NS | NS |
| Fat (%) | 4.26 | 3.53 | 3.85 | 4.03 | 0.31 | NS | NS |
| Fat free dry matter (FFDM, %) | 21.53 | 21.89 | 21.97 | 22.34 | 0.31 | ||
| Moisture (%) | 74.21 | 74.59 | 74.18 | 73.63 | 0.38 | NS | NS |