Carcass weight (kg) | 86.37±5.81* | 84.64±5.35* | 85.91±5.76 | 84.00±4.22 | 86.37±5.81* | 84.72±5.49* | 84.00±4.22* |
Backfat thickness (mm) | 25.24±5.14 | 24.37±4.84 | 25.01±5.03 | 24.00±5.87 | 25.24±5.14 | 24.42±4.73 | 24.00±5.87 |
Meat color |
CIE L* | 48.48±3.04 | 48.64±2.66 | 48.54±2.92 | 48.17±3.13 | 48.48±3.04 | 48.70±2.60 | 48.17±3.13 |
CIE a* | 6.28±1.13* | 5.97±0.91* | 6.19±1.08 | 6.04±0.96 | 6.28±1.13* | 5.96±0.91* | 6.04±0.96* |
CIE b* | 2.91±1.10* | 2.64±1.06* | 2.84±1.10 | 2.65±0.98 | 2.91±1.10 | 2.64±1.07 | 2.65±0.98 |
Chemical composition (%) |
Moisture | 75.53±0.91 | 75.47±0.76 | 75.51±0.87 | 75.50±0.72 | 75.53±0.91 | 75.47±0.77 | 75.50±0.72 |
Collagen | 0.89±0.13 | 0.89±0.14 | 0.89±0.13 | 0.87±0.14 | 0.89±0.13 | 0.89±0.14 | 0.87±0.14 |
Protein | 23.74±0.74* | 23.97±0.69* | 23.82±0.72 | 23.72±0.86 | 23.74±0.74* | 24.00±0.66* | 23.72±0.86* |
Fat | 2.88±1.23 | 2.75±1.10 | 2.83±1.18 | 3.07±1.45 | 2.88±1.23 | 2.71±1.05 | 3.07±1.45 |
Drip loss (%) | 4.67±1.99 | 4.35±1.79 | 4.60±1.94 | 3.69±1.50 | 4.67±1.99 | 4.43±1.82 | 3.69±1.50 |
Cooking loss (%) | 27.60±3.26 | 27.24±4.28 | 27.61±3.37 | 24.19±7.04 | 27.60±3.26* | 27.63±3.66* | 24.19±7.04* |
Water-holding capacity (%) | 58.13±2.65 | 58.20±2.60 | 58.07±2.57* | 60.30±3.40* | 58.13±2.65* | 57.93±2.36* | 60.30±3.40* |
Warner-Bratzler shear force (kg/cm2) | 2.94±0.65 | 2.84±0.75 | 2.92±0.68 | 2.60±0.72 | 2.94±0.65 | 2.87±0.75 | 2.60±0.72 |
Postmortem temperature (℃ ) |
T1 | 37.71±3.70 | 37.93±3.77 | 37.87±3.62 | 35.69±5.24 | 37.71±3.70 | 38.25±3.43 | 35.69±5.24 |
T4 | 26.71±4.26 | 27.11±4.81 | 26.96±4.41* | 23.96±4.40* | 26.71±4.26* | 27.57±4.71* | 23.96±4.40* |
T12 | 17.01±2.95 | 17.36±3.63 | 17.24±3.18* | 14.59±2.17* | 17.01±2.95* | 17.77±3.63* | 14.59±2.17* |
T24 | 4.98±2.91 | 5.75±3.81 | 3.28±3.88* | 3.88±2.16* | 4.98±2.91* | 6.03±3.94* | 3.88±2.12* |
Postmortem pH24 | 5.82±0.22* | 5.87±0.21* | 5.83±0.22* | 5.98±0.17* | 5.82±0.22* | 5.85±0.22* | 5.98±0.17* |