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

pH

5

5.77 ± 0.26^a

5.73 ± 0.10^a

8

5.31 ± 0.71^b

5.21 ± 0.52^b

WHC (%)

5

29.00 ± 1.58^b

33.17 ± 2.84^b

8

44.81 ± 3.07^a

47.96 ± 2.73^a

Cooking loss (%)

5

41.07 ± 0.59^a

42.12 ± 3.35^a

8

28.68 ± 0.35^b

34.26 ± 1.12^b

Shear force (kg)

5

13.26 ± 1.12^a

10.40 ± 1.72^a

8

9.35 ± 1.50^b

9.61 ± 0.04^b

L*

5

50.44 ± 1.74^a

49.67 ± 1.00^a

8

40.96 ± 2.56^b

40.56 ± 0.44^b

a*

5

10.21 ± 0.47^b

12.15 ± 0.96^b

8

12.58 ± 0.48^a

17.76 ± 0.92^a

b*

5

6.41 ± 0.09

5.59 ± 1.69

8

4.63 ± 3.14

3.87 ± 3.22