Table 1. pH and color of loin and tenderloin ham in standard and sow pork.

Items		Treatment		t-value	Treatment		t-value
		Standard loin	Sow loin		Standard tenderloin	Sow tenderloin
Non-cooked	pH	5.79±0.13	6.18±0.16	5.44***	6.02±0.06	6.21±0.10	4.53***
	CIE L*	43.87±2.53	38.05±2.38	–5.80***	40.58±2.23	38.00±1.87	–3.06**
	CIE a*	4.26±0.44	5.19±0.77	3.69**	6.36±1.39	8.78±1.56	3.99***
	CIE b*	12.19±2.70	8.00±1.15	–4.93***	8.98±1.14	7.15±1.04	–4.09***
Cooked	pH	5.83±0.12	6.10±0.24	2.95**	6.07±0.05	6.23±0.12	3.75**
	CIE L*	71.54±1.73	64.05±3.53	–6.58***	68.47±2.04	59.69±0.25	–13.79***
	CIE a*	5.47±1.10	7.68±1.79	3.63**	6.01±1.04	8.03±1.42	3.95***
	CIE b*	12.47±1.58	10.60±1.51	–2.96**	10.95±1.01	10.05±0.82	–2.35NS

All values are mean±SD.

^NS not significant, ^** p<0.01, ^*** p<0.001.