Fig. 8.

PCA of the indicators of pork samples with different pre-slaughter handling methods and aging time as well as a schematic diagram of pre-slaughter transport stress impairing the water holding capacity of pork during postmortem aging, (A) loading plot, (B) scores plot, and (C) schematic diagram. TR: three-hour transport followed by three-hour resting treatment; T: three-hour transport treatment; WHC-d: drip loss; WHC-c: cooking loss; T-SH: total sulfhydryl; F-SH: free sulfhydryl; TPS: total protein solubility; SPS: sarcoplasmic protein solubility; BPB: surface hydrophobicity; P-size: particle size.