Table 5.

Changes in meat properties with ageing for 9 d, considering physical characteristics and color coordinates determined in L. thoracis samples from Iberian (IB) and F1 Large White × Landrace (F1) pigs finished extensively (EX) or intensively (IN)^1,2,3

	Genetic group		Finishing system
Change with ageing from day 2 to day 9 pm	IB	F1	EX	IN	P-value4
	(n = 60)	(n = 58)	(n = 58)	(n = 60)	GG	FS	GG × FS	RSD5
Drip loss (%)	1.79*	0.43	1.59*	0.63	0.13	0.06	0.01	2.00
Cooking loss (%)	0.42	−0.42	−0.01	0.01	<0.67	0.99	0.87	4.42
Shear force (kg)	−1.07*	−0.77*	−0.96*	−0.87*	0.47	0.64	0.57	0.93
L*	−0.58	1.93*	0.01	1.34*	0.12	0.09	0.27	3.58
a*	−0.21	0.61	−0.36a	0.76*b	0.19	<0.01	0.10	1.40
b*	−0.31a	0.95*b	−0.02a	0.66*b	0.03	0.02	0.49	1.30
Chroma	−0.37	1.04*	−0.32a	1.00*b	0.07	<0.01	0.19	1.76
Hue	−0.10	1.76*	1.27*	0.39	0.19	0.21	0.24	3.17

¹Differences, expressed as least-squares means, calculated as trait determined at 9 d—trait determined at 2 d postmortem.

²Mean differences with * differ from zero (P < 0.05), indicating that a significant change occurred with ageing.

³Least-squares means for genetic groups or finishing systems with different superscript differ (P < 0.05).

⁴ P-values for the effect of genetic group (GG), finishing system (FS), and GG × FS interaction.

⁵RSD = residual standard deviation.