Table 6. Meat quality traits of the pork loin from pigs fed control and food waste diets.

	CON1)	FW2)	p-value
Muscle pH
pH at 45 min postmortem	6.05 ± 0.17	6.03 ± 0.15	0.718
pH at 24 h postmortem	5.58 ± 0.10	5.50 ± 0.05	0.043
Meat color
Lightness (L*)	49.99 ± 3.18	53.15 ± 3.37	0.044
Redness (a*)	4.90 ± 1.05	5.78 ± 0.98	0.068
Yellowness (b*)	1.51 ± 0.86	2.91 ± 1.37	0.018
Water holding capacity
FFU (mg)	85.39 ± 26.2	94.46 ± 22.2	0.415
Drip loss (%)	5.79 ± 2.69	7.84 ± 1.91	0.066
Cooking loss (%)	28.36 ± 1.65	31.33 ± 1.91	0.002
WBs (N)	33.69 ± 5.30	39.23 ± 7.41	0.071

Data are shown as mean ± standard deviation (n=10 per group).

¹⁾Conventional diet

²⁾Food waste diet

FFU, filter-paper fluid uptake; WBs, Warner-Bratzler shear force