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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
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Journal of Animal Science and Technology

ISSN: 2055-0391