Table 3.

Physicochemical properties of raw loin chops and processed pork

Diet type	Corn	White rice	Purple rice	SEM	p-value
Color (raw loin chops)
L* (brightness)	54.7	53.5	53.3	2.25	0.89
a* (redness)	6.13b	6.83a	6.03b	0.485	0.049
b* (yellowness)	8.72b	9.82a	9.52a	0.621	0.016
Water-holding capacity (substance loss, %)
Raw loin chops
Drip loss	5.16	5.68	5.95	0.679	0.67
Thaw loss	15.6	15.2	16.0	0.87	0.77
Boiling loss	20.0	19.1	19.8	0.86	0.89
Cured loin chops
Thaw loss	4.79	5.75	5.84	0.919	0.36
Grilling loss	23.9	21.4	21.9	9.33	0.28
Smoked bacon
Thaw loss	8.93	9.02	8.94	4.209	0.99
Grilling loss	26.4	25.5	23.4	3.26	0.92
Shear values (raw loin chops)
Force, N	74.4	75.7	73.0	5.68	0.56
Energy, J	1.83	1.86	1.84	0.009	0.17
Collagen (%; raw loin chops)
Soluble	0.30	0.27	0.29	0.001	0.16
Insoluble	1.01	1.00	1.03	0.002	0.12
Total	1.31	1.27	1.32	0.002	0.23
Nutrient composition (%)
Moisture
Raw loin chops	73.4	73.0	73.3	0.13	0.25
Smoked bacon	51.1	50.2	49.8	0.68	0.89
Protein
Raw loin chops	20.1b	21.1a	20.5ab	0.13	0.012
Smoked bacon	14.1	13.8	14.2	0.85	0.94
Fat
Raw loin chops	1.84b	2.10a	1.67c	0.006	<0.001
Smoked bacon	30.2b	32.9a	30.0b	1.43	0.036
Cholesterol (mg/kg)
Raw loin chops	760ab	844a	699b	5.1	0.030
Smoked bacon	906b	958a	900b	54.8	0.019

SEM, standard error of the mean (n =10, number of replicates).

^a–cWithin row, means without a common superscript differ (p>0.05).