Table 2. Effect of pig breed and processing stage on color of dry-cured loin

Parameters	Pig breeds	Stage				SEM
Parameters	Pig breeds	RM	CM	DR15	DR30	SEM
Lightness	Berkshire	51.20^A	47.36^Ba	45.50^Ba	44.88^Ba	0.66
	LYD	52.43^A	45.04^Bb	43.03^Bb	40.30^Cb	0.27
	SEM	0.70	0.19	0.17	0.81
Redness	Berkshire	5.81^Ca	5.69^C	6.99^Ba	8.38^Aa	0.70
	LYD	5.20^Cb	5.44^C	6.03^Bb	6.24^Ab	0.35
	SEM	0.30	0.31	0.19	0.31
Yellowness	Berkshire	5.14^Ba	4.86^Ba	5.23^Ba	6.59^Aa	0.51
	LYD	4.21^Bb	4.15^Bb	4.72^Ab	5.82^Ab	0.28
	SEM	0.40	0.31	0.34	0.51
Chroma	Berkshire	7.76^Ba	8.00^Ba	8.61^Aa	9.61^Aa	0.52
	LYD	6.72^Bb	6.88^Bb	7.88^Bb	8.39^Ab	0.73
	SEM	0.45	0.34	1.24	0.47
Hue angle	Berkshire	41.55^Ba	38.17^Ba	37.49^B	43.22^A	1.52
	LYD	38.19^Bb	36.92^Bb	37.32^B	43.91^A	0.94
	SEM	1.06	1.51	0.92	1.43

Means with upper letter in same animal significantly differ.
Means with small letter in same stage significantly differ.
RM, raw meat; CM, cured meat; DR15, day 15 of drying-ripening; DR30, day 30 of drying-ripening; LYD, Landrace×Yorkshire×Duroc.