. 2020 Jun 23;10(6):1084. doi: 10.3390/ani10061084

Table 5.

Physicochemical parameters of pork meat (means).

Group	Diet	Sex	pH₄₅	pH₄₈	Color ¹			Water Holding Capacity (%)	Thermal Drip (%)	Drip Loss (%)
Group	Diet	Sex	pH₄₅	pH₄₈	L*	a*	b*	Water Holding Capacity (%)	Thermal Drip (%)	Drip Loss (%)
1	CON	Male	6.06	4.36	51.34	6.61	5.21	37.97	17.58	5.38
2	CON	Female	6.14	4.25	51.54	6.43	5.06	38.23	18.35	5.49
3	EXP	Male	6.07	4.34	50.23	6.54	4.67	38.01	17.89	5.25
4	EXP	Female	6.23	4.44	50.98	6.74	5.04	38.53	16.35	5.52
SEM			0.018	0.074	0.549	0.202	0.204	0.509	0.401	0.206
p			0.001	0.855	0.853	0.962	0.829	0.979	0.340	0.970
Main effect
	CON		6.10	4.31	51.44	6.52	5.13	38.10	17.96	5.43
	EXP		6.15	4.39	50.60	6.64	4.86	38.27	17.12	5.38
		Male	6.07 ^b	4.35	50.79	6.57	4.94	37.99	17.73	5.31
		Female	6.19 ^a	4.35	51.26	6.58	5.05	38.38	17.35	5.50
p
diet			0.162	0.574	0.463	0.770	0.518	0.876	0.296	0.907
sex			0.001	0.977	0.678	0.985	0.793	0.704	0.632	0.662
Diet x sex			0.192	0.506	0.811	0.657	0.536	0.899	0.155	0.856

^a,b—columns marked with different letters differ significantly between groups, p-value < 0.05; ¹ L*, lightness; a*, redness; b*, yellowness; CON = control group, EXP = experimental group.