Table 2. Physical properties in porcine longissimus dorsi muscles fed with probiotics.

Traits	CON (n=40)	PRO (n=40)
Backfat thickness (mm)	18.43±0.59	16.98±0.53
Carcass weight (kg)	90.28±0.66	87.65±1.16
Color
CIE L* (Lightness)	56.08±0.65	56.78±0.48
CIE a* (Redness)	5.57±0.20	5.40±0.19
CIE b* (Yellowness)	8.98±0.15	9.48±0.15*
Shear force (kgf)	1.90±0.09	1.67±0.06*
Water holding capacity (%)	59.10±0.51	59.07±0.46
Cooking loss (%)	23.10±0.71	23.33±0.54
Drip loss (%)
1 d	5.15±0.23	5.38±0.24
3 d	6.32±0.26	6.44±0.30
15 d	9.31±0.28	9.28±0.32

Mean values are presented as the mean±SE.

^* p<0.05, values in the same row are significantly different.

CON, control (no addition probiotics); PRO, fed with probiotics.