Table 1.
Technological quality, color traits and chemical compositions of pork meat as affected by quality grade
| Items | QG1+ | QG1 | QG2 |
|---|---|---|---|
| Technological quality traits | |||
| pH | 5.71±0.02 | 5.67±0.02 | 5.68±0.02 |
| Cooking loss (%) | 28.79±0.44 | 30.96±1.06 | 31.35±0.86 |
| Water holding capacity (%) | 64.37±0.91 | 63.08±0.63 | 62.83±0.91 |
| Shear force (kgf) | 2.50±0.06b | 2.87±0.07b | 2.91±0.08a |
| Chemical compositions | |||
| Moisture (%) | 70.66±0.34 | 70.57±0.41 | 70.81±0.29 |
| Fat (%) | 5.43±0.35a | 5.14±0.36ab | 4.53±0.26b |
| Protein (%) | 24.73±0.61 | 24.69±0.66 | 24.92±0.60 |
| Collagen (%) | 2.06±0.31 | 2.24±0.34 | 2.02±0.30 |
| Instrumental colors | |||
| CIE L* | 57.42±0.46a | 56.48±0.56a | 54.66±0.74b |
| CIE a* | 5.39±0.16b | 5.56±0.16b | 6.39±0.21a |
| CIE b* | 4.68±0.29a | 3.95±0.18b | 4.57±0.21ab |
| Chroma | 8.29±0.62a | 6.70±0.21b | 7.65±0.26ab |
| Hue angle | 35.56±0.97 | 35.78±1.05 | 36.86±1.22 |
QG1+, quality grade 1+; QG1, quality grade 1; QG2, quality grade 2.
a,b
Means within a same row with different letters differ significantly at (p<0.05).