Table 2.

Meat quality attributes of TF pigs in the three SW groups.

Items	100-kg group	125-kg group	150-kg group	SEM	P-value
n	3	5	5	-	-
pH45min	6.73	6.57	6.57	0.05	0.369
pH24h	5.73	5.82	5.76	0.04	0.669
Meat color
${\text{L}}_{45\text{min}}^{*}$	37.09a	33.31b	34.00ab	0.69	0.088
${\text{a}}_{45\text{min}}^{*}$	2.58	2.92	3.08	0.11	0.248
${\text{b}}_{45\text{min}}^{*}$	2.36a	1.99ab	1.67b	0.11	0.058
${\text{L}}_{24\text{h}}^{*}$	36.16	35.12	35.45	1.08	0.946
${\text{a}}_{24\text{h}}^{*}$	3.31	4.06	3.80	0.16	0.185
${\text{b}}_{24\text{h}}^{*}$	3.27	3.85	3.98	0.14	0.137
Drip loss (%)	2.24	2.03	2.31	0.10	0.538
Cooking loss (%)	33.49	33.28	32.20	0.60	0.682
Shear force (N)	50.43a	39.71b	39.17b	1.70	<0.01
IMF content (%)	1.50c	2.52b	3.74a	0.28	<0.01

Different letters in the same row represent significant differences according to the ANOVA test. IMF, intramuscular fat.