Treatment P-value
Item CON FC1 FC2 SEM CON vs.FC1 + FC2 FC1 vs. FC2
Meat color
L* 56.18 58.10 58.72 1.37 0.257 0.778
a* 19.56 19.97 19.97 0.37 0.459 1.000
b* 8.24 8.17 8.12 0.48 0.890 0.955
Sensory evaluation
Color 1.58 1.75 1.83 0.08 0.068 0.546
Firmness 2.00 1.75 1.88 0.20 0.440 0.718
Marbling 1.95 1.75 1.75 0.09 0.112 0.902
Cooking loss, % 21.03 22.91 21.56 1.46 0.471 0.487
Drip loss, %
d 1 13.32 10.80 7.90 1.70 0.130 0.333
d 3 15.64 13.00 11.20 1.85 0.247 0.607
d 5 16.05 14.00 12.00 1.84 0.300 0.542
d 7 16.80 15.30 13.00 1.90 0.358 0.487
Water holding 55.56 57.72 56.33 4.01 0.738 0.784
capacity, %
pH 5.78 5.65 5.71 0.07 0.287 0.509
LM area, cm2 48.84 51.04 49.36 2.19 0.626 0.602