Table 3.

Early postmortem, fresh loin quality characteristics of finishing pigs fed peroxidized soy bean oil

Item	Oil treatment				SEM
	22.5°C	45°C	90°C	180°C		P-value
No.	13	14	14	14
24 h pH	5.46	5.44	5.48	5.43	0.02	0.36
L*1	49.61	49.76	50.60	49.91	0.72	0.78
a*1	7.60	8.48	7.96	7.82	0.42	0.49
b*1	0.35	0.48	0.85	0.80	0.29	0.55
Chroma2	7.65	8.55	8.08	7.92	0.43	0.48
Hue angle, °3	2.23	3.33	5.47	5.19	2.04	0.62
NPPC color4	2.23	2.39	2.11	2.04	0.11	0.13
NPPC marbling4	1.00	1.21	1.14	1.07	0.09	0.33
NPPC firmness5	2.00	2.14	1.79	1.57	0.20	0.20
Drip loss, %	2.70	3.18	2.92	3.55	0.30	0.20
Moisture, %	74.11	74.22	74.11	74.44	0.31	0.84
Extractable lipid, %	3.36	3.20	3.28	2.93	0.26	0.65

¹Measurements conducted with a Minolta CR-400 Chroma-meter (Minolta Camera Co., Ltd., Osaka, Japan) using a D65 light source and a 2° observer with an 8-mm aperture.

²Chroma = $\sqrt{a^{*}{}^2 \times b^{*}{}^2.}$

³Hue angle, ° = tan^-1(b*/a*) × 57.296.

⁴ NPPC (1999).

⁵ NPPC (1991).