Changes inexpressible drip (○) and pH () of Longissimus lumborum from Thai native cattle during chilled storage (15 oC). Bars indicate standard deviation from triplicate determinations. Pearson Product-Moment Correlation between the two parameters is 0.9695. 

Changes in oxymyoglobin autooxidation rate () and percentage of TBARS increased (■) (a) and changes in redness index (b) of Longissimus lumborum from Thai native cattle during chilled storage. Bars indicate standard deviation from triplicate determinations. Pearson Product Moment Correlation between the redness index and autooxidation of oxymyoglobin is 0.8516. 

Changes in oxymyoglobin content (○), metmyoglobin content (), and TBARS (■) of Longissimus lumborum from Thai native cattle during chilled storage. Bars indicate standard deviation from triplicate determinations. Pearson Product Moment Correlation between the formation of metmyoglobin and TBARS content is 0.9144. 

Changes in L* value (○), hardness (■), and cooking loss () of Longissimus lumborum from Thai native cattle during chilled storage. Bars indicate standard deviation from triplicate determinations.