Table 2. Main and interaction effects of electrical stimulation and different suspension methods of carcasses on meat shear force, cooking loss, moisture loss and color parameters (CIE L*, a*, and b*) of longissimus lumborum of young buffalo bulls at 24 h postmortem

Parameters	Main effect				Interaction effect
	Stimulation method		Suspension method		ES		NS
	ES	NS	AS	HS	AS	HS	AS	HS
Shear force (N/cm²)	34.65^b±0.34	39.46^a±0.30	38.55^a±0.90	35.56^b±0.52	36.24^c±0.14	33.06^d±0.06	40.86^a±0.11	38.05^b±0.09
Cooking loss (%)	29.02±0.15	29.07±0.14	29.24±0.11	28.85±0.16	29.27±0.14	28.77±0.24	29.20±0.18	28.93±0.20
Moisture loss (%)	4.33±0.30	4.37±0.25	4.44±0.27	4.27±0.27	4.18±0.39	4.49±0.46	4.69±0.39	4.05±0.20
L* (lightness)	51.32^a±0.12	47.75^b±0.15	49.45±0.40	49.62±0.39	51.24^a±0.18	51.40^a±0.17	47.66^b±0.22	47.87^b±0.20
a* (redness)	20.33^a±0.08	17.67^b±0.06	18.96±0.29	19.04±0.29	20.28^a±0.12	20.38^a±0.09	17.63^b±0.08	17.70^b±0.10
b* (yellowness)	10.09^a±0.08	7.53^b±0.05	8.85±0.27	8.77±0.28	10.12^a±0.10	10.07^a±0.14	7.59^b±0.06	7.47^b±0.09

Values are expressed as means±SE.
Different alphabets as superscripts within a row indicate significant difference (p<0.05) between treatments.
ES, electrically stimulated; NS, non-stimulated; AS, achilles suspension; HS, hip suspension.