Table 5: Effects of different hydrocolloids in intramuscular injection on the proportion of peak area of water molecules in porcine meat.

ControlXanCarGelAgaWater

P2b2.27 ± 0.22a2.07 ± 0.20ab1.83 ± 0.24b2.24 ± 0.28ab2.16 ± 0.16ab2.02 ± 0.18ab
P2b1.79 ± 0.20a1.40 ± 0.31b1.28 ± 0.09b1.22 ± 0.20b1.16 ± 0.17b1.06 ± 0.12b
P2191.41 ± 0.66a86.35 ± 2.21b85.79 ± 1.22b84.83 ± 2.98b86.51 ± 2.20b84.07 ± 2.08b
P224.27 ± 0.84a9.71 ± 2.52b10.52 ± 1.48b11.36 ± 3.11b9.83 ± 2.37b12.32 ± 2.36b

Note. Different superscripts in a row indicate significant differences ().