Table 3. Comparison of carcass, meat quality traits, and temperature according to 45min postmortem pH categories in Berkshire pork

pH_45minranges	<6.3 (n=211)	6.3-6.7 (n=134)	>6.7 (n=46)
Carcass weight (kg)	85.98±5.50^a5)	84.31±5.17^b	83.74±4.73^b
Backfat thickness (mm)	24.94±5.10^a	23.35±4.93^b	24.09±3.29^ab
pH_45min¹⁾	6.10±0.16^c	6.44±0.10^b	6.84±0.12^a
pH_24h	5.84±0.19^b	5.89±0.24^a	5.86±0.18^b
pH_c24	0.26±0.24^c	0.55±0.25^b	0.99±0.23^a
CIE L*²⁾	48.60±2.89^ab	48.09±2.84^b	49.15±2.55^a
CIE a*	6.32±1.06^a	5.87±0.91^b	6.11±1.05^ab
CIE b*	3.35±0.97^a	2.98±1.20^b	2.05±0.67^c
Water holding capacity	59.31±2.49^a	59.24±2.75^a	56.24±1.24^b
Collagen content (%)	0.90±0.14^a	0.89±0.12^a	0.84±0.12^b
Fat content (%)	2.90±1.25^a	2.75±1.10^ab	2.52±0.82^b
Moisture content (%)	75.45±0.92	75.62±0.78	75.55±0.61
Protein content (%)	23.88±0.79^ab	23.84±0.77^b	24.05±0.63^a
Drip loss (%)	4.32±1.66^a	3.76±1.68^b	4.06±1.68^ab
Cooking loss (%)	27.63±4.23	26.70±4.30	26.54±2.50
Shear force (kg)	2.92±0.62^a	2.64±0.55^b	2.38±0.50^c
T_1h(℃)³⁾	36.40±4.17^b	36.95±4.46^b	40.38±1.00^a
T_24h(℃)	5.02±3.05^b	6.30±3.76^a	5.85±2.23^ab
T_c24(℃)⁴⁾	31.38±5.50^b	30.65±5.53^b	34.52±2.11^a