Table 1. Comparison of proximate composition and meat quality properties between porcine skeletal muscles within the same parallel structural subtype.
| Measurements | Fan-shaped | Fusiform | Strap | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| GR | (PE) | PM | ST | SM | VT | (PE) | p-value | IF | RA | (PE) | p-value | ||
| Moisture (%) | 74.69 | (0.44) | 74.83a | 73.02b | 73.75ab | 75.04a | (1.34) | * | 72.81 | 69.36 | (1.83) | ||
| Crude fat (%) | 7.88 | (1.01) | 3.30 | 5.66 | 3.67 | 5.19 | (2.05) | 4.30 | 7.41 | (1.55) | |||
| Crude ash (%) | 1.98 | (0.94) | 2.04 | 2.07 | 2.18 | 2.91 | (0.73) | 1.60 | 0.88 | (0.45) | |||
| Crude protein (%) | 16.56 | (1.30) | 20.44 | 19.83 | 21.58 | 18.98 | (1.58) | 21.11 | 22.24 | (0.75) | |||
| pH | 6.00 | (0.15) | 5.60 | 5.81 | 5.58 | 5.80 | (0.19) | 5.61b | 5.82a | (0.09) | * | ||
| Meat color | CIE L* | 49.49 | (1.17) | 46.01b | 52.46a | 55.24a | 41.47b | (6.60) | *** | 51.22 | 54.48 | (3.97) | |
| CIE a* | 13.87 | (1.37) | 16.32a | 14.96a | 10.99b | 15.06a | (2.93) | *** | 16.49b | 19.57a | (2.03) | * | |
| CIE b* | 5.39 | (0.97) | 8.98a | 8.81a | 7.35ab | 6.49b | (1.72) | * | 9.05 | 8.74 | (0.54) | ||
| Drip loss (%) | 0.50 | (0.12) | 1.22b | 1.69b | 4.10a | 1.04b | (1.53) | ** | 1.53 | 0.70 | (0.41) | ||
| Cooking loss (%) | 33.43 | (3.46) | 22.93c | 29.88a | 27.30bc | 27.49b | (4.42) | ** | 24.42 | 29.19 | (7.04) | ||
| Warner-Bratzler shear force (N/cm2) | 20.37 | (1.15) | 27.52b | 36.77a | 36.51a | 26.80b | (7.08) | * | 37.11a | 17.49b | (9.62) | *** | |
Data are means and pooled SE (PE).
a,b
Significant differences (p<0.05) between muscle types within the same pennate structural subtype are indicated by different superscripts.
*
p<0.05,
**
p<0.01,
***
p<0.001.
GR, M. gracilis; PM, M. psoas major; ST, M. semitendinosus; SM, M. semimembranosus; VT, M. vastus; IF, M. infrahyoid; RA, M. rectus abdominis.