Table 2 Descriptive statistics of meat quality traits of longissimus muscle (LM) from Western DLY pigs 1
Traits | N | Mean | S.D. | Min. | Max. | h 2 |
|---|---|---|---|---|---|---|
pH | ||||||
LM_pH36h | 580 | 5.50 | 0.25 | 5.04 | 6.42 | 0.34 |
Drip loss | ||||||
LM_DripEZ_36h, % | 583 | 3.35 | 2.09 | 0.15 | 9.52 | 0.42 |
Meat colour measures | ||||||
LM_ColorM_L36h | 584 | 47.03 | 3.31 | 34.58 | 58.52 | 0.37 |
LM_ColorM_a36h | 584 | 1.51 | 1.11 | −1.45 | 6.62 | 0.40 |
LM_ColorM_b36h | 584 | 5.68 | 1.47 | 1.38 | 9.21 | 0.34 |
LM_ColorScore_36h(1–6) | 584 | 3.05 | 0.81 | 1.0 | 4.5 | 0.35 |
Moisture content | ||||||
LM_MoistureContent, % | 610 | 75.00 | 0.71 | 72.00 | 78.00 | 0.27 |
Subjective scores | ||||||
LM_Firmness (1–5) | 575 | 2.86 | 0.73 | 1.0 | 5.0 | 0.19 |
LM_Marbling (1–10) | 610 | 2.73 | 0.64 | 1.5 | 5.5 | 0.18 |