Table 3. Comparison of proximate composition and meat quality properties between muscle architecture types

Measurements		Parallel					Pennate
Measurements		Fan-shaped	Fusiform	Strap	Mean	(PE)	Unipennate	Bipennate	Multipennate	Mean	(PE)
Moisture (%)		74.69^a	73.94^a	70.22^b	73.51	(1.90)	71.42^b	74.98^a	75.26^a	73.39	(3.78)
Crude fat (%)		7.88^a	4.43^b	6.63^ab	5.09	(2.25)	5.82	4.39	3.78	4.93	(4.45)
Crude ash (%)		1.98	2.16	1.12	1.98	(0.81)	1.96	1.63	1.51	1.73	(0.71)
Crude protein (%)		16.56	20.57	21.67	20.39	(1.96)	22.16	19.80	20.56	21.01	(2.93)
pH		6.00^a	5.69^b	5.77^ab	5.73	(0.20)	5.60^b	5.73^b	6.29^a	5.78	(0.31)
Meat color	CIE L^*	49.49	50.98	52.44	51.15	(6.00)	55.52^a	47.42^b	44.59^b	50.42	(6.62)
	CIE a^*	13.87^b	13.90^b	17.65^a	14.60^x	(3.07)	10.49^b	13.33^ab	16.05^a	12.61^y	(4.99)
	CIE b^*	5.39^b	8.13^a	8.93^a	8.09^x	(1.72)	7.03	6.91	7.06	6.99^y	(2.78)
Drip loss (%)		0.50	2.52	0.98	2.17	(1.53)	3.71	1.76	1.15	2.63	(1.99)
Cooking loss (%)		33.43	27.97	27.60	28.20	(4.98)	27.79	26.81	25.55	27.09	(3.48)
Warner-Bratzler shear force (N/cm²)		20.37	33.72	25.34	31.67	(11.30)	34.26	28.61	26.41	31.11	(7.43)

Data are means and pooled SE (PE).
Significant differences (p<0.05) between the subtypes within the same architecture and between parallel and pennate types are indicated with different superscripts, respectively.