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

Table 5

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

	Control	Xan	Car	Gel	Aga	Water
P2b	2.27 ± 0.22^a	2.07 ± 0.20^ab	1.83 ± 0.24^b	2.24 ± 0.28^ab	2.16 ± 0.16^ab	2.02 ± 0.18^ab
P′2b	1.79 ± 0.20^a	1.40 ± 0.31^b	1.28 ± 0.09^b	1.22 ± 0.20^b	1.16 ± 0.17^b	1.06 ± 0.12^b
P21	91.41 ± 0.66^a	86.35 ± 2.21^b	85.79 ± 1.22^b	84.83 ± 2.98^b	86.51 ± 2.20^b	84.07 ± 2.08^b
P22	4.27 ± 0.84^a	9.71 ± 2.52^b	10.52 ± 1.48^b	11.36 ± 3.11^b	9.83 ± 2.37^b	12.32 ± 2.36^b

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