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Table 3 Physicochemical traits of M. longissimus dorsi and Semimembranosus of Holstein veal with two slaughter age

From: Physicochemical traits of Holstein loin and top round veal from two slaughter age groups

  Month of age Cut
Longissimus dorsi Semimembranosus
pH 5 5.77 ± 0.26a 5.73 ± 0.10a
8 5.31 ± 0.71b 5.21 ± 0.52b
WHC (%) 5 29.00 ± 1.58b 33.17 ± 2.84b
8 44.81 ± 3.07a 47.96 ± 2.73a
Cooking loss (%) 5 41.07 ± 0.59a 42.12 ± 3.35a
8 28.68 ± 0.35b 34.26 ± 1.12b
Shear force (kg) 5 13.26 ± 1.12a 10.40 ± 1.72a
8 9.35 ± 1.50b 9.61 ± 0.04b
L* 5 50.44 ± 1.74a 49.67 ± 1.00a
8 40.96 ± 2.56b 40.56 ± 0.44b
a* 5 10.21 ± 0.47b 12.15 ± 0.96b
8 12.58 ± 0.48a 17.76 ± 0.92a
b* 5 6.41 ± 0.09 5.59 ± 1.69
8 4.63 ± 3.14 3.87 ± 3.22
  1. a,bmeans with different superscripts in the same column are significantly different (P < 0.05)
  2. All values are mean ± standard deviation (n = 10)