Table 1. pH value, tenderness, WHC, cooking loss, and instrumental color of meat RTE empal gentong depending on pre-cooking conditions

Physical parameters	Pre-cooking conditions
Physical parameters	C (not pre-cooked)	T1 (90°C/10 min)	T2 (90°C/20 min)	T3 (90°C/30 min)
pH value	6.31±0.01^b	6.33±0.06^b	6.34±0.01^b	6.41±0.02^a
Tenderness (kg/cm²)	6.40±0.20^a	4.26±0.25^b	4.23±0.25^b	4.13±0.15^b
WHC^NS	43.00±3.60	42.33±3.21	36.33±0.57	34.00±7.00
Cooking loss	-	39.00±1.73^b	41.67±1.15^b	46.67±2.30^a
CIE L*	15.53±0.25^b	14.30±0.95^c	13.66±0.15^c	20.20±0.00^a
CIE a*	4.66±0.05^ab	4.43±0.25^b	3.90±0.88^b	5.43±0.11^a
CIE b*^NS	14.53±0.05	11.03±2.37	12.40±2.07	14.86±0.26

Results are expressed as mean±SD.
Values within each row with different superscripts are significantly different (p<0.05).
Not significantly different (p>0.05).
WHC, water holding capacity; RTE, ready-to-eat.