Open Access
Table 13.
Cooking loss (%) of meat samples from the LD, SS, and ST in NHHP and HHP groups of swamp buffalo at D1 aging.
| Muscle | Buffalo Group | P‐Value | |
|---|---|---|---|
| NHHP (n=6) | HHP (n=4) | ||
| LD | 19.93±3.65 | 21.93±3.30 | 0.7603 |
| SS | 26.42±2.08 | 25.95±3.12 | 0.7986 |
| ST | 24.80±3.24 | 28.17±3.69 | 0.7546 |
| P‐value | 0.5835 | 0.2149 | |
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