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Effect of carcass weight on loin chop water holding capacity and tenderness at 21 d postmortem. Traits evaluated include (A) purge loss, (B) cook loss, and (C) tenderness (slice shear force [SSF]). 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).
