Fig. 2.
Meat quality of Shaziling and Yorkshire (A) pH45min, post-mortem pH at 45 min (B) pH24h, post-mortem pH at 24 h (C) pH-decline, the difference between pH45min and pH24h (D) L∗ value (lightness) (E) a∗ value (redness) (F) b∗ value (yellowness) (G) drip loss (H) shear force, and (I) intramuscular fat. Data are presented as means ± SEM (n = 6). atoc Different letters denotes significant differences among Shaziling pigs (P < 0.05). A to E Different letters denotes significant differences among Yorkshire pigs (P < 0.01). Significant differences between 2 breeds at the same age were marked as ∗ for P < 0.05, ∗∗ for P < 0.01, and ∗∗∗ for P < 0.001.