Table 9.
Physical properties of meat.
| Indicators | Groups of Pigs | |||||
|---|---|---|---|---|---|---|
| A | B | C | D | E | F | |
| ± s | ± s | ± s | ± s | ± s | ± s | |
| pH1 | 6.72 ± 0.03 | 6.74 ± 0.03 | 6.75 ± 0.03 | 6.72 ± 0.03 | 6.71 ± 0.04 | 6.71 ± 0.04 |
| pH2 | 5.81 ± 0.05 | 5.79 ± 0.05 | 5.80 ± 0.04 | 5.79 ± 0.06 | 5.79 ± 0.04 | 5.78 ± 0.03 |
| Water-holding capacity (cm2) |
4.34 ± 0.04 | 4.34 ± 0.02 | 4.35 ± 0.03 | 4.33 ± 0.04 | 4.34 ± 0.02 | 4.33 ± 0.03 |
| Consistency (cm2) | 2.47 ± 0.12 | 2.51 ± 0.14 | 2.49 ± 0.14 | 2.46 ± 0.10 | 2.50 ± 0.10 | 2.45 ± 0.11 |
| Color (CIE L*) |
51.74 ± 1.96 | 55.10 a ± 3.74 | 53.75 ± 3.25 | 52.75 a ± 5.08 | 52.80 x ± 1.74 | 48.99 yb ± 0.76 |
| Color (CIE a*) |
17.30 x ± 0.70 | 18.90 ya ± 0.77 | 18.43 x ± 1.36 | 19.91 ya ± 1.68 | 18.28 x ± 0.80 | 23.02 yb ± 1.22 |
| Color (CIE b*) |
4.58 A ± 0.80 | 5.74 a ± 0.91 | 5.80 B ± 1.06 | 5.67 a ± 1.08 | 5.08 xAB ± 0.87 | 6.86 yb ± 1.04 |
x,y—different letters differ significantly (p < 0.05) within the final body weight level group (100 kg, 120 kg, and 130 kg). A,B—different letters differ significantly (p < 0.05) between 1, 3, and 5 groups (fed with 14% CPFM during the first fattening period and with 12% CPFM during the second fattening period). a,b—different letters differ significantly (p < 0.05) between 2, 4, and 6 groups (fed with 12% CPFM during the first fattening period and with 10% CPFM during the second fattening period).