Table 1.
Descriptive statistics of meat quality traits of longissimus muscle (LM) and semimembranosus muscle (SM) from Chinese Erhualian pigs
| Traits | N | Mean | SD a | Min. | Max. | h 2c |
|---|---|---|---|---|---|---|
| pH b | ||||||
| LM_pH45min | 334 | 6.48 | 0.26 | 5.62 | 7.07 | 0.08 |
| LM_pH24h | 332 | 5.99 | 0.42 | 5.37 | 7.03 | 0.41 |
| LM_pHdrop_45min-24 h | 332 | 0.49 | 0.37 | −0.10 | 1.29 | 0.16 |
| SM_pH45min | 334 | 6.42 | 0.28 | 5.66 | 7.13 | 0.07 |
| SM_pH24h | 334 | 6.12 | 0.38 | 5.34 | 7.00 | 0.33 |
| SM_pHdrop_45min-24 h | 334 | 0.31 | 0.35 | −0.10 | 1.42 | 0.08 |
| Drip loss | ||||||
| LM_DripEZ_24h,% | 333 | 1.14 | 1.14 | 0.18 | 6.13 | 0.12 |
| SM_DripEZ_24h,% | 331 | 0.87 | 0.80 | 0.18 | 6.49 | 0.05 |
| Meat colour measures | ||||||
| LM_ColorM_L24h | 334 | 46.10 | 4.47 | 36.66 | 60.15 | 0.18 |
| LM_ColorM_a24h | 333 | 2.61 | 1.43 | −0.28 | 7.38 | 0.12 |
| LM_ColorM_b24h | 334 | 5.63 | 1.83 | 1.29 | 13.09 | 0.32 |
| LM_ColorScore_24h (1–6) | 334 | 3.20 | 0.62 | 1.50 | 4.50 | 0.05 |
| SM_ColorM_L24h | 334 | 39.39 | 3.52 | 31.14 | 51.25 | 0.25 |
| SM_ColorM_a24h | 332 | 5.29 | 1.49 | 1.91 | 9.58 | 0.31 |
| SM_ColorM_b24h | 332 | 4.86 | 2.08 | 0.75 | 11.47 | 0.56 |
| SM_ColorScore_24h (1–6) | 334 | 4.09 | 0.54 | 2.0 | 5.5 | 0.35 |
| Moisture content | ||||||
| LM_MoistureContent, % | 332 | 73.63 | 1.79 | 66.32 | 79.71 | 0.18 |
| Subjective scores | ||||||
| LM_Firmness (1–5) | 334 | 2.17 | 0.51 | 1.0 | 3.5 | 0.36 |
| LM_Marbling (1–10) | 331 | 3.95 | 1.90 | 1.5 | 10.0 | 0.29 |
| SM_Marbling (1–10) | 334 | 2.16 | 0.58 | 1.5 | 5.0 | 0.05 |
aStandard deviation; bpH was measured on samples of LM and SM 45 min and 24 h post-mortem; cheritability estimates.