. 2022 Jan 5;11(1):131. doi: 10.3390/foods11010131

Table 1.

Population summary statistics of aged loin quality and cooked chop traits.

Variable		N	Mean	SD	Minimum	Maximum	CV
		Loin Quality
pH, 14d		503	5.59	0.08	5.39	6.02	1.41
NPPC subjective quality, 14d
	Color	503	3.47	0.52	2.5	5.0	14.89
	Marbling	503	2.39	0.72	1.0	5.0	30.18
	Firmness	503	2.78	0.40	1.5	3.5	14.23
Moisture, %		405	74.15	0.79	71.34	76.38	1.06
Extractable lipid, %		405	2.37	0.77	0.61	5.44	32.32
Japanese color score		503	2.61	0.66	1.0	5.0	25.02
Instrumental loin color, 14d ¹
	Lightness (L*)	503	47.02	2.92	37.05	54.65	6.20
	Redness (a*)	503	6.91	1.12	4.17	11.69	16.20
	Yellowness (b*)	503	5.09	1.16	1.34	8.84	22.81
Purge loss (%), 14 d		503	1.77	1.26	0.08	9.73	71.26
		Cooked Traits, 63 °C
Initial temperature, 63 °C		503	4.73	1.3	0.3	11.8	27.37
Off-grill temperature, 63 °C		503	63.08	0.27	63.0	67.2	0.43
Final rest temperature, 63 °C		503	66.09	1.08	63.0	70.0	1.63
Cooking time ², 63 °C, min		503	19.75	2.83	13.54	30.32	14.35
Cooking rate, °C/min		503	3.01	0.40	1.86	4.21	13.26
Initial chop weight, 63 °C, g		503	228.96	22.6	168.98	300.71	9.87
Cooked chop weight, 63 °C, g		503	177.57	18.19	129.47	243.6	10.24
Cooking loss (%), 63 °C		503	22.42	3.08	14.58	33.78	13.74
WBSF, 63 °C, kg		503	2.98	0.68	1.66	5.49	22.75
		Cooked Traits, 71 °C
Initial temperature, 71 °C		357	4.60	1.39	0.8	14.7	30.24
Off-grill temperature, 71 °C		357	71.04	0.14	71.0	72.5	0.20
Final rest temperature, 71 °C		357	72.41	0.74	67.1	74.2	1.02
Cooking time ², 71 °C, min		357	26.09	4.39	16.20	45.47	16.84
Cooking rate, °C/min		357	2.61	0.41	1.43	4.13	15.62
Initial chop weight, 71 °C, g		357	232.89	23.19	175.35	303.04	9.95
Cooked chop weight, 71 °C, g		357	165.43	18.3	117.08	220.78	11.06
Cooking loss (%), 71 °C		357	28.94	3.85	16.94	41.18	13.30
WBSF, 71 °C, kg		357	3.30	0.81	1.92	6.52	24.46

¹ L* measures darkness to lightness (greater L* value indicates a lighter color). a* measures redness (greater a* value indicates a redder color). b* measures yellowness (greater b* value indicates a more yellow color). Values are from one reading per sample. ² Time elapsed between putting a chop on the grill and taking it off the grill.