Table 2 Physicochemical characteristics of M. longissimus dorsi muscles in LYD and KNP breeds
From: Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs
Items | Breeds | Overall mean | t-values | |
|---|---|---|---|---|
LYD | KNP | |||
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*** |