. 2021 Jun 25;11:13354. doi: 10.1038/s41598-021-92908-3

Table 2.

Comparison of pH, meat color, water-holding capacity, and shear force between fresh and frozen/thawed pork in different muscles.

Measurements	Muscles¹⁾									Levels of significance²⁾
	LTL		PM		SM		ST		PSE³⁾	Muscle		FT				FT × Muscle
	Fresh	FT	Fresh	FT	Fresh	FT	Fresh	FT	PSE³⁾	Fresh	FT	LTL	PM	SM	ST	FT × Muscle
pH	5.62	5.67	5.81	5.77	5.76	5.59	5.51	5.60	0.12	ns	ns	ns	ns	ns	ns	ns
Lightness (CIE L*)	62.51^a	58.43^b	44.73^d	42.40^d	62.56^a	60.29^ab	58.71^b	53.05^c	1.23	***	***	*	ns	ns	*	**
Redness (CIE a*)	4.42^e	6.32^d	18.66^a	17.26^a	8.86^c	10.87^b	9.54^b	10.56^b	0.52	***	***	***	ns	*	ns	*
Yellowness (CIE b*)	6.09^f	6.95^e	9.83^b	7.79^d	11.47^a	10.23^ab	8.82^c	7.96^d	0.40	***	**	**	*	ns	**	**
Chroma (C)	7.53^f	9.41^e	21.15^a	18.95^b	14.50^c	14.93^c	13.10^d	13.24^d	0.56	***	***	***	*	ns	ns	*
Hue (h)	54.12^a	47.62^c	27.26^f	24.03^f	52.38^b	43.22^d	43.40^d	37.30^e	1.36	***	***	**	ns	***	*	**
WBSF⁴⁾ (kg/cm²)	2.15^d	2.17^d	2.12^d	2.23^d	2.86^c	3.24^b	2.89^c	3.74^a	0.51	*	**	ns	ns	*	*	**
Purge loss (%)	2.49^e	3.99^c	2.14^e	3.08^d	3.85^c	7.26^a	5.23^b	8.46^a	0.62	*	*	*	ns	*	***	**
Drip loss (%)	0.94^bc	0.83^c	0.87^c	0.77^c	1.26^a	0.79^c	1.06^b	0.82^c	0.10	*	ns	ns	ns	***	*	ns
Cooking loss (%)	27.34^d	29.51^c	27.81^d	28.53^cd	31.42^bc	31.08^b	34.06^a	33.28^a	1.01	*	*	*	ns	ns	ns	ns

¹⁾LTL, M. longissimus thoracis et lumborum; PM, M. psoas major; SM, M. semimembranosus; ST, M. semitendinosus.

²⁾ns, not significant; *P < 0.05; **P < 0.01; ***P < 0.0001; FT, freezing/thawing; FT × Muscle, combination effect of freezing/thawing and muscle type.

³⁾Pooled SE.

⁴⁾Warner–Bratzler shear force.

^a–f Means with same superscripts are not significantly different (P < 0.05).