Table 2. The proximate composition and technological quality traits of belly and shoulder butt among three quality grades.
| Items | Belly | Shoulder butt | ||||
|---|---|---|---|---|---|---|
| QG 1+ | QG 1 | QG 2 | QG 1+ | QG 1 | QG 2 | |
| Proximate composition | ||||||
| Moisture (%) | 52.20±8.81b | 55.50±8.65a | 54.47±8.29a | 63.78±3.90a | 63.16±5.58b | 61.47±5.27b |
| Fat (%) | 31.95±11.46a | 27.72±11.29b | 28.96±11.14b | 20.47±7.47a | 18.04±8.47ab | 17.13±6.20b |
| Protein (%) | 16.00±3.04b | 16.95±3.04a | 16.77±3.22a | 18.86±3.19 | 18.54±3.95 | 17.95±2.74 |
| Collagen (%) | 2.80±1.65 | 2.82±1.86 | 2.65±1.57 | 2.50±1.43 | 2.61±1.54 | 2.54±1.52 |
| Technological quality traits | ||||||
| Cooking loss (%) | 17.50±4.05 | 17.47±3.83 | 17.29±3.56 | 25.33±4.16 | 24.40±3.14 | 24.82±3.33 |
| pH | 5.83±0.16 | 5.81±0.45 | 5.79±0.18 | 5.92±0.43 | 5.87±0.28 | 5.81±0.19 |
| CIE L* (lightness) | 59.81±9.38 | 60.31±9.78 | 58.58±9.89 | 50.78±4.29 | 51.99±4.86 | 50.82±4.12 |
| CIE a* (redness) | 11.21±4.45 | 11.24±4.19 | 11.22±5.39 | 14.72±2.19 | 14.43±2.26 | 14.38±2.64 |
| CIE b* (yellowness) | 7.27±1.74 | 7.19±1.66 | 7.39±3.86 | 7.53±1.59 | 7.52±1.63 | 7.46±1.74 |
a,b
Means within a row in each cut with different superscripts are different at p<0.05.
QG, quality grade.