Table 1.
Measured carcass and meat quality traits
| Traits | Definitions of traits | Mean ± SD (N = 207) |
|---|---|---|
| loin eye area (LEA) [cm2] |
area of M. longissimus dorsi (Mld) at 13th/14th rib |
52.96 ± 5.7 |
| fat area (FA) [cm2] |
fat area on Mld at 13th/14th rib |
14.97 ± 3.2 |
| meat to fat ratio (MFR) |
ratio of meat and fat area |
0.29 ± 0.1 |
| fat depth at shoulder (FDS) [cm] |
depth of fat and skin on muscle, mean of 3 measures at thickest point |
3.44 ± 0.4 |
| fat depth at tenth rib (FDTR) [cm] |
depth of fat and skin on muscle, mean of 3 measures at thinnest point |
1.92 ± 0.4 |
| loin fat depth at loin (FDL) [cm] |
depth of fat and skin on muscle, mean of 3 measures at thinnest point |
1.34 ± 0.4 |
| average back fat (ABF) [cm] |
mean value of shoulder fat depth, back fat tenth rib and loin fat depth |
2.23 ± 0.4 |
| Drip loss (DL) % |
% of weight loss of Mld collected at 24 h post mortem, held for 48 h at 4°C |
5.37 ± 2.2 |
| LF24MLD |
Conductivity in Mld at 13th/14th rib 24 h post mortem |
5.35 ± 2.2 |
| LF45MLD |
Conductivity in Mld at 13th/14th rib 45 min post mortem |
4.98 ± 1.6 |
| Intramuscular fat content (MLDIMF) % |
Intramuscular fat content of Mld at 13th/14th rib |
0.79 ± 0.4 |
| Protein content (MLDP) % |
Protein content of Mld at 13th/14th rib |
23.65 ± 0.5 |
| Water content (MLDW) % |
Water content of Mld at 13th/14th rib |
74.7 ± 0.6 |
| Ash content (MLDA) % |
Ash content of Mid at 13th/14th rib |
1.06 ± 0.1 |
| meat colour (OPTO) |
meat colour 24 h post mortem in Mld at 13th/14th rib; OPTO star |
68.56 ± 6.4 |
| IMP24MLD |
Impedance of Mld at 24 h post mortem |
44.63 ± 15.6 |
| pH45MLD |
pH value in Mld at 13th/14th rib 45 min post mortem |
6.15 ± 0.3 |
| pH24MLD |
pH value in Mld at 13th/14th rib 24 h post mortem |
5.48 ± 0.1 |
| pH45MSM |
pH value in M. semimembranosus (Msm) at 45 min post mortem |
6.24 ± 0.3 |
| pH24MSM | pH value in M. semimembranosus (Msm) at 24 h post mortem | 5.53 ± 0.1 |