Table 1. Descriptive statistics of quality properties of pork loin

Mean SD Min Max
Experiment 1
 pH 5.87 0.26 5.48 6.83
 CIE L* 50.39 3.76 41.22 61.24
 CIE a* 6.74 1.35 3.58 10.26
 CIE b* 14.59 1.26 11.28 17.41
 Moisture 73.13 1.30 69.39 75.53
 Protein content 21.99 0.93 19.48 26.52
 Cooking loss 28.62 4.69 14.77 39.63
Experiment 2
 pH 5.70 0.10 5.52 6.12
 CIE L* 52.59 1.57 49.22 55.16
 CIE a* 6.26 1.02 3.34 8.13
 CIE b* 15.58 0.67 14.00 16.97
 Moisture 73.19 0.74 71.72 74.32
 Protein content 23.80 0.72 22.51 25.46
 EC-P 11.75 0.37 10.55 12.00
 EC-40 2.50 0.43 1.47 3.02
 Cooking loss 31.91 2.13 26.86 36.17
Min, minimum; Max, maximum; EC-P, electrical conductivity measured using portable equipment; EC-40, electrical conductivity measured using an LCR meter at 40 Hz; LCR, inductance (L), capacitance (C), and resistance (R).