Table 7. The texture and color results for raw, roasted and boiled beef, pork and chicken

	H¹⁾(N)	S(%)	CO(%)	CH	CS-V(g/cm²)	CS-P(g/cm²)	DT-CS	CE-V(mJ/cm²)	CE-P(mJ/cm²)	DT-CE	L^*	a^*	b^*
L-BF	8.66±3.26^2)c4)	38.41±4.40^2)e	21.34±4.39^2)d	67.56±15.58^2)d	7,093.27±2,389.72^2)a	3,245.68±764.81^2)ab	2.14±0.28^2)a	103.65±24.81^2)cd	49.16±11.27^2)c	2.11±0.17^2)a	39.95±1.09^3)e	15.16±0.77^3)a	17.17±1.20^3)bc
R-BF	24.47±11.08^b	43.83±7.35^de	34.04±5.97^ab	374.86±217.94^b	5,486.63±2,533.00^ab	3,492.04±1,465.34^ab	1.56±0.20^c	178.93±65.68^a	112.69±25.20^a	1.55±0.24^cd	49.47±4.88^d	7.29±1.14^c	15.55±1.79^cde
B-BF	31.92±7.11^a	50.13±5.72^abc	36.49±5.50^a	581.91±119.84^a	4,259.92±1,606.71^bc	2,730.06±951.72^bc	1.57±0.24^c	158.38±32.26^ab	99.78±19.23^a	1.59±0.16^cd	50.90±3.46^d	5.42±1.25^d	14.35±0.30^e
L-PK	9.06±5.23^c	44.02±3.90^cde	27.96±4.14^c	107.60±53.64^cd	5,500.73±1,017.40^ab	3,763.52±612.01^a	1.47±0.18^c	73.46±10.26^def	48.94±6.46^c	1.51±0.16^d	51.20±1.70^d	11.57±1.61^b	17.08±0.84^bc
R-PK	31.11±7.29^a	54.64±6.76^a	33.11±6.02^abc	581.01±197.85^a	2,942.17±727.46^cde	1,637.94±244.47^de	1.78±0.26^bc	128.52±33.12^bc	78.37±18.65^b	1.64±0.10^bcd	68.52±5.29^b	2.55±1.09^e	17.60±2.04^b
B-PK	30.87±5.71^ab	50.73±6.48^ab	36.25±6.86^a	574.82±140.09^a	3,692.81±750.61^cd	2,355.86±481.56^cd	1.59±0.29^c	173.34±34.66^a	101.67±28.88^a	1.74±0.21^bcd	66.16±7.63^bc	2.13±0.60^e	16.59±1.01^bcd
L-CN	7.44±3.49^c	41.86±6.71^de	22.10±2.84^d	69.01±28.19^d	2,512.84±1,843.82^de	1,409.03±940.53^e	1.75±0.24^c	41.63±16.22^f	26.53±10.71^d	1.58±0.16^cd	60.17±0.77^c	6.63±1.41^cd	20.84±1.78^a
R-CN	8.76±3.09^c	45.75±4.34^bcd	28.54±3.83^bc	115.54±39.60^cd	2,523.88±681.45^de	1,232.07±246.15^e	2.11±0.67^ab	80.88±42.01^de	41.99±15.72^cd	1.85±0.37^b	79.31±4.10^a	2.14±0.69^e	15.17±0.91^cde
B-CN	12.62±5.62^c	52.16±6.25^a	30.08±6.15^bc	202.41±106.49^c	2,045.42±651.12^e	1,213.32±303.34^e	1.68±0.28^c	65.71±17.54^ef	36.88±5.95^cd	1.77±0.34^bc	79.36±4.96^a	1.17±1.08^e	14.72±1.31^de

H, hardness; S, springiness; CO, cohesiveness; CH, chewiness; CS-V, cutting strength of vertical; CS-P, cutting strength of parallel; DT-CS, degree of texturization of cutting strength; CE-V, cutting energy of vertical; CE-P, cutting energy of parallel; DT-CE, degree of texturization of cutting energy; L, law; R, roasted; B, boiled; BF, beef; PK, pork; CN, chicken.
All values are mean±SD (n=6).
All values are mean±SD (n=3).
Different superscript letters (^a-e) in the same column indicate significant differences (p<0.05) by Turkey’s multiple range test.