Muscles | Corn | SEM | P-value | ||
---|---|---|---|---|---|
T1 (0%) | T2 (5%) | T3 (10%) | |||
Drip loss (%) | |||||
 ST | 2.98 | 2.77 | 2.96 | 0.12 | 0.81 |
 SS | 2.60 | 2.08 | 2.21 | 0.15 | 0.43 |
 LL | 4.33ab | 5.08a | 3.69b | 0.25 | 0.05 |
Cooking loss (%) | |||||
 ST | 28.87ab | 22.04b | 31.75a | 1.83 | 0.05 |
 SS | 38.50a | 29.92b | 31.60b | 1.39 | 0.001 |
 LL | 29.91 | 24.15 | 28.93 | 1.40 | 0.21 |
Shear force (kg/cm2) | |||||
 ST | 1.03 | 0.78 | 0.91 | 0.05 | 0.17 |
 SS | 0.93a | 0.45b | 0.46b | 0.11 | 0.001 |
 LL | 1.36 | 0.84 | 1.10 | 0.07 | 0.14 |
pH of meat | |||||
 ST | 5.82b | 6.46a | 5.98b | 0.10 | 0.05 |
 SS | 5.76b | 6.11a | 5.76ab | 0.06 | 0.05 |
 LL | 5.63 | 6.15 | 5.85 | 0.10 | 0.13 |