Table 5
Effects of persimmon peel (PP) supplementation on meat quality characteristics of porcine longissimus dorsi muscle

	Treatmentc				Level of significance
	Control	T1	T2	T3
Muscle pH45 min	5.85 ± 0.07	5.91 ± 0.20	5.91 ± 0.07	5.86 ± 0.13	NS
Muscle pH24 h	5.35 ± 0.10	5.41 ± 0.09	5.46 ± 0.16	5.50 ± 0.07	NS
Lightness (L*)	48.1 ± 1.04	47.4 ± 1.30	46.2 ± 1.44	47.1 ± 1.69	NS
Redness (a*)	4.11 ± 0.98	4.55 ± 1.12	4.07 ± 1.18	4.38 ± 0.88	NS
Yellowness (b*)	4.53 ± 0.80	4.32 ± 0.81	3.72 ± 0.32	4.15 ± 0.71	NS
Drip loss (%)	2.68 ± 1.27	3.89 ± 1.25	4.45 ± 1.14	2.47 ± 0.96	NS
FFU (mg)	36.7 ± 7.81b	69.6 ± 22.5a	54.8 ± 11.9ab	29.0 ± 3.51b	*
Cooking loss (%)	22.8 ± 4.94	19.1 ± 1.44	22.1 ± 2.79	22.5 ± 4.12	NS
WBS (N)	48.9 ± 2.27a	43.0 ± 3.69ab	43.2 ± 2.66ab	39.7 ± 2.56b	*
NPPC color	2.33 ± 0.29	3.00 ± 1.32	2.25 ± 0.66	2.33 ± 0.58	NS
NPPC marbling	2.33 ± 0.76	3.00 ± 1.32	2.58 ± 0.14	2.50 ± 1.00	NS