Table 2. Comparison of proximate composition and meat quality properties between porcine skeletal muscles within the same pennate structural subtype.
| Measurements | Unipennate | Bipennate | Multipennate | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| DP | LD | (PE) | p-value | BB | BF | RF | (PE) | p-value | SS | SDF | (PE) | p-value | ||
| Moisture (%) | 65.39b | 73.43a | (3.61) | *** | 76.34a | 70.89b | 77.17a | (3.72) | * | 75.91 | 74.82 | (0.68) | ||
| Crude fat (%) | 14.99a | 2.77b | (5.53) | *** | 1.17b | 9.39a | 2.03b | (3.77) | ** | 3.13 | 4.21 | (0.67) | ||
| Crude ash (%) | 2.18 | 1.87 | (0.63) | 1.41 | 1.95 | 1.51 | (0.76) | 1.06 | 1.96 | (0.65) | ||||
| Crude protein (%) | 16.66b | 23.54a | (2.90) | *** | 21.17 | 17.70 | 20.16 | (3.10) | 21.21 | 19.92 | (0.69) | |||
| pH | 5.81a | 5.52b | (0.13) | *** | 5.99a | 5.55b | 5.79ab | (0.16) | * | 6.57a | 6.11b | (0.24) | * | |
| Meat color | CIE L* | 56.05 | 55.42 | (5.29) | 42.13b | 50.89a | 49.71a | (3.99) | *** | 42.89 | 47.41 | (4.75) | ||
| CIE a* | 23.18a | 7.95b | (5.84) | *** | 16.19a | 14.81a | 10.66b | (2.96) | *** | 15.55 | 16.87 | (3.39) | ||
| CIE b* | 12.80a | 5.87b | (3.14) | *** | 6.26b | 10.65a | 5.77b | (2.17) | *** | 6.13 | 8.61 | (2.95) | ||
| Drip loss (%) | 1.00 | 4.05 | (1.82) | 0.35b | 3.95a | 0.78ab | (1.70) | * | 0.49b | 2.45a | (0.92) | * | ||
| Cooking loss (%) | 29.94 | 27.53 | (2.90) | 7.80b | 33.71a | 28.53a | (8.99) | * | 20.04 | 36.57 | (7.82) | |||
| Warner-Bratzler shear force (N/cm2) | 17.15b | 36.54a | (10.32) | * | 29.74 | 27.06 | 28.96 | (8.15) | 34.70a | 20.88b | (7.46) | * | ||
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.
DP, M. diaphragm; LD, M. longissimus dorsi; BB, M. biceps brachii; BF, M. biceps femoris; RF, M. rectus femoris; SS, M. subscapularis; SDF, M. superficialis digital flexor.