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).