Table 3.
Color and texture properties of raw and heat-treated fresh and dry-aged pork loin and neck (n = 76); mean ± standard deviation.
| Cut | Character | L* | a* | b* | Shear Force | Hardness |
|---|---|---|---|---|---|---|
| Loin | FR | 52.25 ± 4.62 | 0.42 ± 1.26 | 9.45 ± 1.58 | 26.98 ± 8.66 | - |
| AR | 51.93 ± 2.99 | 1.11 ± 1.64 | 10.25 ± 1.62 | 31.60 ± 6.18 | - | |
| FC | 71.01 ± 2.84 | 2.70 ± 1.06 | 18.80 ± 1.51 a | 51.37 ± 20.60 | 21.69 ± 11.20 | |
| AC | 69.59 ± 2.20 | 2.40 ± 0.68 | 16.18 ± 1.17 b | 35.43 ± 6.88 | 33.11 ± 7.75 | |
| Cut | Character | L* | A* | B* | Shear Force | Hardness |
| Neck | FR | 41.82 ± 1.62 | 6.00 ± 0.98 | 8.17 ± 0.99 a | 25.19 ± 6.47 | - |
| AR | 43.15 ± 3.40 | 6.87 ± 1.58 | 9.71 ± 1.87 b | 24.78 ± 5.07 | - | |
| FC | 53.72 ± 0.73 | 5.88 ± 0.26 | 16.64 ± 1.57 | 30.46 ± 5.75 | 9.53 ± 2.43 a | |
| AC | 53.49 ± 3.15 | 6.04 ± 1.04 | 16.10 ± 1.87 | 26.82 ± 9.10 | 16.02 ± 2.76 b |
FR = Fresh Raw; AR = Aged Raw; FC = Fresh Cooked; AC = Aged Cooked.a,b: values with different superscripts in the same column within the same parameter and the same meat character (raw/cooked) differ significantly (p < 0.05).