Table 1.
Number of records, means, and SD for carcass and meat quality traits.
| Traits | N | Mean | SD |
|---|---|---|---|
| CARCASS MEASURE | |||
| Off-farm BW, kg | 948 | 112.08 | 8.56 |
| Hot carcass weight, kg | 948 | 81.84 | 6.81 |
| Dressing percent, % | 948 | 73.01 | 2.11 |
| 45 min carcass temperature, °C | 947 | 39.47 | 2.23 |
| 24 h carcass temperature, °C | 945 | 2.91 | 1.19 |
| 45 min pH | 934 | 6.37 | 0.22 |
| 24 h pH | 927 | 5.51 | 0.14 |
| 45 min–24 h pH decline | 914 | 0.86 | 0.22 |
| Carcass length, cm | 947 | 78.72 | 2.51 |
| Number of ribs | 669 | 14.83 | 0.85 |
| First-rib backfat, mm | 859 | 40.67 | 7.09 |
| Last-rib backfat, mm | 947 | 28.69 | 6.38 |
| Last lumbar vertebra backfat, mm | 946 | 22.25 | 6.23 |
| 10th-rib backfat, mm | 941 | 24.16 | 7.35 |
| Longissimus muscle area, cm2 | 942 | 40.61 | 4.74 |
| PRIMAL CUT WEIGHT | |||
| Ham weight, kg | 947 | 9.63 | 0.77 |
| Loin weight, kg | 947 | 8.28 | 0.83 |
| Boston shoulder weight, kg | 947 | 3.90 | 0.56 |
| Picnic shoulder weight, kg | 947 | 3.72 | 0.57 |
| Belly weight, kg | 947 | 5.03 | 0.67 |
| Spareribs weight, kg | 943 | 1.53 | 0.20 |
| MEAT QUALITY EVALUATION | |||
| Color, 1–6 | 945 | 3.16 | 0.82 |
| Marbling, 1–10 | 946 | 2.82 | 0.84 |
| Firmness, 1–5 | 932 | 2.86 | 0.79 |
| L* | 900 | 53.77 | 2.24 |
| a* | 900 | 17.25 | 1.83 |
| b* | 900 | 9.13 | 1.61 |
| PROXIMATE ANALYSIS | |||
| Moisture, % | 936 | 73.94 | 1.53 |
| Fat, % | 936 | 3.18 | 1.40 |
| Protein, % | 935 | 23.44 | 1.13 |
| LABORATORY ANALYSES | |||
| Drip loss, % | 946 | 1.85 | 1.18 |
| Cook yield, % | 936 | 77.26 | 2.83 |
| Warner-Bratzler shear force, kg | 935 | 3.21 | 0.69 |
| SENSORY PANEL ANALYSES | |||
| Juiciness, 1–8 | 942 | 5.23 | 0.59 |
| Tenderness, 1–8 | 942 | 5.55 | 0.62 |
| Overall tenderness, 1–8 | 942 | 5.63 | 0.55 |
| Connective tissue, 1–8 | 942 | 6.39 | 0.39 |
| Off-flavor, 1–8 | 942 | 1.14 | 0.21 |