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Table 2 Physicochemical characteristics of M. longissimus dorsi muscles in LYD and KNP breeds

From: Physicochemical properties of M. longissimus dorsi of Korean native pigs

Breeds Items LYD KNP Overall mean t-values
Cooking loss (%) 34.46 ± 1.68 35.64 ± 1.30 35.05 ± 1.60 2.16*
pH 5.56 ± 0.10 5.57 ± 0.04 5.57 ± 0.07 0.44NS
CIE L*(lightness) 53.52 ± 2.47 51.38 ± 2.27 52.45 ± 2.57 −2.47*
a* (redness) 6.43 ± 1.30 10.40 ± 2.27 8.41 ± 2.72 5.88***
b* (yellowness) 3.27 ± 0.97 4.76 ± 1.31 4.01 ± 1.36 3.54***
  1. All values are the mean ± standard deviation
  2. *p < 0.05, ***p < 0.001, NSNon-significant