Table 6.
Descriptive statistics for meat quality traits and meat sensory evaluation of meat protein efficiency groups
| Trait | N | Mean | SD |
|---|---|---|---|
| Meat quality | |||
| IMF | 509 | 44.57 | 15.58 |
| LMA | 509 | 35.35 | 3.80 |
| L* | 509 | 51.82 | 2.28 |
| a* | 509 | 6.55 | 0.98 |
| b* | 509 | 3.91 | 0.89 |
| Shear force | 509 | 44.94 | 11.09 |
| Drip loss | 509 | 2.45 | 0.97 |
| Cooking loss | 509 | 26.91 | 2.67 |
| Backfat thickness | 509 | 21.17 | 5.60 |
| Sensory evaluation | |||
| HPE | 12 | 0.57 | 0.05 |
| MPE | 13 | 0.40 | 0.01 |
| LPE | 14 | 0.35 | 0.08 |
IMF intramuscular fat, LMA Loin muscle area, L* meat lightness, a* meat redness, b* meat yellowness, HPE high protein-efficient, MPE medium protein-efficient, LPE low protein-efficient. N sample sizes.