Investigation on Texture Changes and Classification between Cold-Fresh and Freeze-Thawed Tan Mutton
Table 1
Textures of C-F, F-To, and F-Tt Tan mutton.
Category
Hardness
Springiness
Cohesiveness
Gumminess
Chewiness
Resilience
C-F Tan mutton
323.7008 ± 39.3047a
0.8749 ± 0.0674b
0.6281 ± 0.0676a
203.8078 ± 36.2140a
179.1529 ± 38.0677a
0.2278 ± 0.0554a
F-To Tan mutton
253.1150 ± 49.2373b
1.5866 ± 0.3850a
0.6236 ± 0.0549a
158.6631 ± 38.4950b
118.1115 ± 39.1555b
0.2401 ± 0.0331a
F-Tt Tan mutton
221.5507 ± 54.7750b
0.8081 ± 0.0677b
0.6547 ± 0.0464a
144.4275 ± 32.4243b
116.3317 ± 26.1189b
0.2374 ± 0.0284a
Mean of three replicates ± standard deviation; means in the same column with different letters are significantly different (). Reversely no difference ().