Table 6.

Effects of lairage stocking density and illuminance on pork quality at high temperature.

Items	Main Effect					SE	p-Value
	D			IL			D	IL	D× IL
	HD	ND	LD	LX	HX
Pork composition, %
Moisture	72.41 b	73.38 ab	74.07 a	73.26	73.30	0.489	0.017	0.921	0.443
Crude protein	23.02	22.80	22.49	23.13	22.42	0.919	0.847	0.365	0.899
Crude fat	2.13	2.07	2.01	2.33	2.23	0.660	0.553	0.852	0.723
Pork quality parameters
pH	5.46 b	5.55 ab	5.69 a	5.57	5.56	0.070	0.021	0.859	0.469
WHC, %	63.66 b	67.02 ab	69.70 a	67.37	66.22	1.821	0.020	0.456	0.855
DL, %	5.00 a	4.80 ab	4.42 b	4.78	4.71	0.164	0.013	0.599	0.452
CL, %	25.26 a	23.25 b	22.98 b	23.57	24.09	0.716	0.015	0.389	0.995
L* value	51.58	51.21	49.57	50.02	51.55	1.987	0.577	0.365	0.608
a* value	7.08	6.72	5.78	6.50	6.56	0.795	0.280	0.923	0.395
b* value	6.04	5.32	4.65	5.33	5.35	0.629	0.128	0.976	0.160
sensory color	2.83	2.75	2.92	2.78	2.89	0.495	0.945	0.788	0.517
Marbling	3.08	3.22	3.15	3.30	3.00	0.300	0.907	0.244	0.843
Pork quality classes (%)
PSE pork	50.00	16.67	0.00	22.22	22.22		0.368	0.121
RSE pork	16.67	16.67	0.00	11.11	11.11		0.684	0.105
RFN pork	0.00	33.33	83.33	55.56	22.22		0.073	0.098
PFN pork	33.33	33.33	16.67	11.11	44.45		0.842	0.138
DFD pork	0.00	0.00	0.00	0.00	0.00		1	1

Abbreviation: D, density; IL, illuminance; D × IL, density × illuminance; SE, standard error. HD (lower than 0.50 m²/100 kg); ND (0.50 m²~0.83 m²/100 kg); LD (higher than 0.83 m²/100 kg). LX, low illuminance; HX, high illuminance. ¹⁾ Color score ranged from 1 (pale color) to 5 (dark color). ²⁾ Marbling score ranged from 1 (practically devoid) to 5 (abundant). WHC, water-holding capacity; DL, drip loss; CL, cooking loss; PSE, pale, soft, exudative; RSE, reddish–pink, soft, exudative; RFN, red, firm, nonexudative; PFN, pale, firm, nonexudative; DFD, dark, firm, dry. a, b: means in the same row with different superscripts differ (p < 0.05).