Table 3.

Results of the linear mixed-model procedure to identify statistical differences between the two clusters in the measured blood parameters and sensory attributes of meat. Back-transformed data are presented between square brackets.

Number of Samples	HQ 1		LQ 2
	340		100
Variable	Estimate	SE 3	Estimate	SE	p-Value
log Cortisol, ng/mL	1.033 [10.79]	0.030	1.040 [10.96]	0.054	0.9176
log CK 4, U/L	3.291 [1954]	0.01 4	3.263 [1832]	0.026	0.3623
log Aldolase, U/L	1.647 [44.36]	0.027	1.618 [41.50]	0.049	0.605
Color score	4.72	0.06	4.45	0.09	0.0126
Marbling score	4.96	0.11	4.89	0.17	0.7300
Initial tenderness	5.52	0.11	5.27	0.18	0.2676
Chewing tenderness	5.07	0.11	4.80	0.18	0.2282
Juiciness	3.88	0.13	3.76	0.21	0.6127
Final residue	2.90	0.05	3.16	0.07	0.0076
Chewiness	5.43	0.09	5.31	0.14	0.4788
Aroma intensity	5.38	0.12	5.27	0.18	0.5929
Buttery aroma	2.81	0.06	3.08	0.10	0.0318
Off-flavors	2.28	0.05	2.31	0.08	0.7858

¹ Higher quality, ² Lower quality; ³ Standard error ⁴ Creatine kinase.