Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR)

Table 2

Effects of different hydrocolloids on color assessment of porcine meat.

							ΔE^∗
Control	46.04 ± 3.50	45.91 ± 3.42	4.01 ± 0.91	4.25 ± 0.89	3.19 ± 0.30	3.61 ± 0.15	0.56 ± 0.12^a
Water	46.05 ± 2.83	48.19 ± 1.69	5.08 ± 1.07	5.02 ± 0.20	3.88 ± 1.29	4.11 ± 0.23	2.50 ± 1.11^b
Gel	45.74 ± 2.86	47.91 ± 2.70	4.00 ± 0.88	4.21 ± 1.01	3.33 ± 0.49	3.64 ± 0.79	2.26 ± 0.59^b
Xan	45.33 ± 0.87	48.13 ± 1.93	4.12 ± 0.80	4.07 ± 0.84	3.37 ± 0.34	3.38 ± 0.64	2.99 ± 1.13^b
Car	47.30 ± 3.72	47.85 ± 1.66	4.36 ± 0.47	4.43 ± 1.00	3.85 ± 0.91	3.81 ± 0.72	2.10 ± 0.34^ab
Aga	45.32 ± 1.24	46.71 ± 1.12	4.63 ± 0.17	4.57 ± 0.80	3.45 ± 0.63	3.13 ± 0.73	1.61 ± 1.07^ab

Note. Different uppercase letters in a row indicate significant differences between before and after injection (); different lowercase letters in a column indicate significant differences among different treatments ().