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Table 5 Effects of persimmon peel (PP) supplementation on meat quality characteristics of porcine longissimus dorsi muscle

From: Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

  Treatmentc Level of significance
Control T1 T2 T3
Muscle pH45 min 5.85 ± 0.07 5.91 ± 0.20 5.91 ± 0.07 5.86 ± 0.13 NS
Muscle pH24 h 5.35 ± 0.10 5.41 ± 0.09 5.46 ± 0.16 5.50 ± 0.07 NS
Lightness (L *) 48.1 ± 1.04 47.4 ± 1.30 46.2 ± 1.44 47.1 ± 1.69 NS
Redness (a *) 4.11 ± 0.98 4.55 ± 1.12 4.07 ± 1.18 4.38 ± 0.88 NS
Yellowness (b *) 4.53 ± 0.80 4.32 ± 0.81 3.72 ± 0.32 4.15 ± 0.71 NS
Drip loss (%) 2.68 ± 1.27 3.89 ± 1.25 4.45 ± 1.14 2.47 ± 0.96 NS
FFU (mg) 36.7 ± 7.81b 69.6 ± 22.5a 54.8 ± 11.9ab 29.0 ± 3.51b *
Cooking loss (%) 22.8 ± 4.94 19.1 ± 1.44 22.1 ± 2.79 22.5 ± 4.12 NS
WBS (N) 48.9 ± 2.27a 43.0 ± 3.69ab 43.2 ± 2.66ab 39.7 ± 2.56b *
NPPC color 2.33 ± 0.29 3.00 ± 1.32 2.25 ± 0.66 2.33 ± 0.58 NS
NPPC marbling 2.33 ± 0.76 3.00 ± 1.32 2.58 ± 0.14 2.50 ± 1.00 NS
  1. cControl: basal diet; T1: basal diet with 0.3 % PP powder; T2: basal diet with 0.6 % PP powder; T3: basal diet with 0.9 % PP powder
  2. Results are expressed in mean value ± SD
  3. Levels of significance: NS = not significant; *P < 0.05
  4. a-bMeans within a row with different superscripts differ significantly (P < 0.05)
  5. Abbreviations: FFU filter-paper fluid uptake, WBS Warner Bratzler shear force, NPPC National Pork Producers Council