Table 1. Comparison of proximate composition and meat quality properties between porcine skeletal muscles within the same parallel structural subtype

Measurements Fan-shaped Fusiform Strap
GR (PE) PM ST SM VT (PE) p-value IF RA (PE) p-value
Moisture (%) 74.69 (0.44) 74.83a 73.02b 73.75ab 75.04a (1.34) * 72.81 69.36 (1.83)
Crude fat (%) 7.88 (1.01) 3.30 5.66 3.67 5.19 (2.05) 4.30 7.41 (1.55)
Crude ash (%) 1.98 (0.94) 2.04 2.07 2.18 2.91 (0.73) 1.60 0.88 (0.45)
Crude protein (%) 16.56 (1.30) 20.44 19.83 21.58 18.98 (1.58) 21.11 22.24 (0.75)
pH 6.00 (0.15) 5.60 5.81 5.58 5.80 (0.19) 5.61b 5.82a (0.09) *
Meat color CIE L* 49.49 (1.17) 46.01b 52.46a 55.24a 41.47b (6.60) *** 51.22 54.48 (3.97)
CIE a* 13.87 (1.37) 16.32a 14.96a 10.99b 15.06a (2.93) *** 16.49b 19.57a (2.03) *
CIE b* 5.39 (0.97) 8.98a 8.81a 7.35ab 6.49b (1.72) * 9.05 8.74 (0.54)
Drip loss (%) 0.50 (0.12) 1.22b 1.69b 4.10a 1.04b (1.53) ** 1.53 0.70 (0.41)
Cooking loss (%) 33.43 (3.46) 22.93c 29.88a 27.30bc 27.49b (4.42) ** 24.42 29.19 (7.04)
Warner-Bratzler shear force (N/cm2) 20.37 (1.15) 27.52b 36.77a 36.51a 26.80b (7.08) * 37.11a 17.49b (9.62) ***
Data are means and pooled SE (PE).
Significant differences (p<0.05) between muscle types within the same pennate structural subtype are indicated by different superscripts.
p<0.05,
p<0.01,
p<0.001.
GR, M. gracilis; PM, M. psoas major; ST, M. semitendinosus; SM, M. semimembranosus; VT, M. vastus; IF, M. infrahyoid; RA, M. rectus abdominis.