Table 2 Effect of type of meat and sonication method on pH of fresh meat.

From: Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment

Type of meat

Method†

SE‡

C

250S

500S

Beef

6.15c

6.20c

5.82d

0.06

Red deer

5.20ab

5.24b

5.10a

  1. a-dMeans with different letters represents significant differences (P < 0.05).
  2. †Method = sonication method (C—non-sonicated samples; 250S—samples sonicated under total acoustic power 250 W condition; 500S—samples sonicated under total acoustic power 500 W condition).
  3. ‡SE = Standard error.
Back to article page