Cr 300

The pH of the IF, LT, and SS muscles was measured at 48 h postmortem using a pH meter with a puncture electrode (Model SG2 - ELK Seven Go, Mettler-Toledo International Inc., Giessen, Germany).
The Cielab L* (lightness), a* (redness), and b* (yellowness) values of each muscle sample were measured using a chromameter (CR-300, Konica Minolta, Osaka, Japan) with an illuminant D65 light source. Three measurements were taken from each sample and the average was recorded.
For cooking loss, the samples were weighed, vacuum-sealed using plastic bags and then cooked in a constant 80°C water bath for 30 min or until core temperature of meat sample reached 70°C. The cooked samples were cooled down to room temperature before weighing. Cooking loss of meat sample was expressed as percent weight loss over the initial weight before cooking. Eight 1 cm×2 cm×1 cm slices were removed parallel to the fiber orientation through the thickest portion of the cooked muscle.
Warner-Bratzler shear force was determined by using a universal testing machine (model 2519-104, Instron, Norwood, Massachusetts, USA) equipped with a Warner-Bratzler shear head operating at a crosshead speed of 50 mm/min.

Changes in the color of the liver were measured using a colorimeter (CR-300, Minolta, Japan). L (0 is black and 100 is white); a (positive and negative values are shown in red and green, respectively); b (positive and negative values are shown in yellow and blue, respectively). Specifically, the liver of the mouse was removed and placed in a petri dish, and the left lobe of the liver was pointed at the light-collecting hole of the colorimeter for measurement.

Surface color of fresh‐cut cucumber was measured with a chroma meter (CR‐300, Minolta Co., Osaka, Japan) using L* (lightness), a* (red‐green), and b* (yellow‐blue) values. The color was expressed as yellowing index (Kochhar & Kumar, 2015) of peel and whiteness index (Amanatidou, Slump, Gorris, & Smid, 2000) of fresh‐cut surface. The value of ΔE defines the color difference and is calculated by follows:
$\text{Yellowing index (YI)}=142.48\times \frac{b}{L}$
$\text{Whiteness Index (WI)}=100-{[{(100-L)}^2+(a^2+b^2)]}^{1/2}$

The color of powdered samples was determined using CIELAB (CIE) color scales. L* (whiteness/darkness), a* (redness/greenness), and b* (yellowness/blueness) values were measured using a colormeter (CR-300, Konica Minolta Inc., Tokyo, Japan). Five measurements were averaged, and the total color difference (ΔE) estimated using the following equation reported by [25 (link)].
$\Delta E=\sqrt{{\left(\Delta L\right)}^{2 }+{\left(\Delta a\right)}^2+{\left(\Delta b\right)}^2}$
Browning index (BI) was calculated from L, a, and b values as described by Maskan [26 (link)] following equation
$\mathrm{Browning} \mathrm{index} \left(\mathrm{BI}\right)=\frac{100\left(x-0.31\right)}{0.17}, \mathrm{where} x =\frac{a+1.75L}{5.645L+\left(a-3012b\right)}$