Table 1. Effect of high-intensity ultrasound (HIU) application on meat quality traits of the bovine semitendinosus muscle

Parameter	Control (d)			HIU (d)
	0	3	7	0	3	7
CIE L*	36.96±0.40B	38.30±0.99	38.43±0.99	38.71±0.48A	39.92±1.01	39.99±1.56
CIE a*	19.40±0.82	20.05±0.59	21.42±0.15	20.32±0.37	20.52±1.38	20.84±0.42
CIE b*	5.01±0.04Z	6.17±0.32BY	7.13±0.18	5.30±0.19Y	7.22±0.02AX	7.95±0.47
RW (%)	5.86±0.60	6.71±0.91	6.86±0.02	7.50±0.59	8.01±0.02	8.10±0.52
Drip loss (%)	0.60±0.04	0.81±0.27XY	1.35±0.04	0.59±0.01	1.14±0.29Y	2.04±0.20
Cooking loss (%)	29.42±0.87B	29.57±0.64	32.92±0.28B	26.09±0.73AY	29.42±0.87	29.57±0.64AX
pH	5.56±0.02	5.55±0.01	5.50±0.01	5.55±0.01	5.55±0.02	5.51±0.03
TBARS (mg MDA/kg)	0.12±0.01BY	0.14±0.02BX	0.27±0.02BX	0.27±0.03AY	0.31±0.01AY	0.57±0.03AX

Different letters within a row of aging time indicate statistically significant differences at p<0.05.
Different letters within a row of high intensity ultrasound indicate statistically significant differences at p<0.05.
RW, releasing water; TBARS, thiobarbituric acid-reactive substance; MDA, malondialdehyde.