Table 2. Meat quality of longissimus dorsi muscles from Berkshire and crossbred (LYD) pigs

	Berkshire (n=15)	LYD (n=15)
pH (24 h)	5.74±0.04^a	5.59±0.06^b
Color
CIE L* (Lightness)	49.86±0.56^b	54.93±0.91^a
CIE a* (Redness)	15.78±0.24^a	14.27±0.39^b
CIE b* (Yellowness)	4.32±0.21^b	5.43±0.35^a
Filter paper fluid uptake (mg)	71.82±4.47^a	53.06±7.27^b
Drip loss (%)	2.08±0.39	3.40±0.64
Cooking loss (%)	12.04±0.62^b	20.03±1.01^a
Shearing force (N)	2.47±0.15	2.54±0.25
NPPC color	3.47±0.11^a	2.91±0.19^b
NPPC marbling	1.93±0.16	2.08±0.25