| Carcass weight (kg) | < 70 (N=40) | 70-74 (N=64) | 75-79 (N=48) | ≥ 80 (N=18) | Average±S.D. | |
|---|---|---|---|---|---|---|
| Traits | ||||||
| Carcass weight (kg) | 66.00±3.17d | 72.25±1.26c | 76.75±1.35b | 81.63±1.46a | 72.94±5.17 | |
| Carcass % | 71.51±1.49b | 73.41±0.98a | 71.83±0.86b | 72.97±0.60b | 72.46±1.35 | |
| Back-fat thickness (mm) | 18.75±4.54c | 21.34±4.62b | 21.29±2.94b | 24.13±3.40a | 20.98±4.31 | |
| Hunter | L* | 38.83±3.02 | 38.00±4.31 | 37.7±2.98 | 38.19±5.40 | 38.14±3.80 |
| a* | 4.68±1.31 | 4.76±2.00 | 4.72±1.60 | 4.26±0.81 | 4.68±1.65 | |
| b* | 6.24±1.05 | 6.05±1.31 | 6.02±1.21 | 5.60±1.12 | 6.04±1.21 | |
| pH | 5.61±0.10 | 5.59±0.14 | 5.64±0.12 | 5.60±0.20 | 5.61±0.13 | |
| Visual color (1-7) | 3.30±0.65b | 3.59±1.12ab | 3.92±0.82a | 3.50±1.50ab | 3.61±1.00 | |
| Marbling scores (1-5) | 3.25±1.32 | 3.09±1.24 | 3.67±1.42 | 3.75±1.00 | 3.36±1.31 | |
| Meat quality grades (1+-2) | 2.35±0.48d | 2.13±0.33c | 1.29±0.46b | 1.00±0.00a | 1.83±0.64 | |