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. 2017 Nov;95(11):4958–4970. doi: 10.2527/jas2017.1674

Figure 5.

Figure 5.

Effect of carcass weight on aged (20 d) subjective loin quality. Traits evaluated include (A) National Pork Producers Council (NPPC) color score, (B) NPPC marbling score, and (C) NPPC firmness score. Data are depicted as the linear regression of the trait using carcass weight as the independent variable. Prediction equations and coefficients of determination are included on figures where the slope of linear regression lines was different from 0 (P < 0.05).