Traditional market | Halal market | ||
---|---|---|---|
Water holding capacity | |||
Cooking loss in oven | % | 32.03 ± 0.15 B | 37.83 ± 1.20 A |
Cooking loss in water bath | % | 42.74 ± 3.24 | 39.73 ± 3.39 |
Drip loss | % | 4.67 ± 0.59 | 3.34 ± 0.62 |
Free water | cm2 | 11.3 ± 0.5 | 12.7 ± 0.5 |
Tenderness | |||
Shear force in cooked water bath meat | N | 87.29 ± 12.45 | 115.62 ± 13.64 |
Shear force in cooked water bath meat | Kg | 8.90 ± 1.27 | 11.79 ± 1.39 |
Colour | |||
L* | 38.05 ± 1.11 | 39.26 ± 1.16 | |
a* | 20.57 ± 0.70 A | 17.98 ± 0.73 B | |
b* | 7.26 ± 0.49 A | 5.05 ± 0.51 B | |
C* | 21.84 ± 0.67 A | 18.63 ± 0.70 B | |
H* | rad | 0.34 ± 0.02 A | 0.26 ± 0.02 B |
H* | ° | 19.40 ± 1.35 A | 15.00 ± 1.41 B |