Table 4. Comparison of technological quality traits, collagen and protein solubility between commercial pig and cull sow in three major muscles

Traits	Biceps femoris		Semimembranosus		Semitendinosus
Traits	Commercial pigs	Cull sows	Commercial pigs	Cull sows	Commercial pigs	Cull sows
pH	5.60±0.03^b	5.71±0.03^a	5.54±0.04^b	5.75±0.03^a	5.80±0.05^b	6.00±0.05^a
Drip loss (%)	8.80±0.85	7.11±0.40	9.71±2.11	7.66±0.78	7.01±0.51	5.97±0.47
Cooking loss (%)	22.68±1.08^a	17.45±0.21^b	20.80±1.07^a	16.92±0.24^b	22.10±1.30^a	16.56±0.37^b
Collagen (mg/g)	2.99±0.09	3.17±0.37	2.10±0.12	1.75±0.16	2.90±0.22	2.82±0.50
Protein solubility (mg/g)
Total	196.95±6.01	196.32±3.70	194.02±6.15	199.02±4.08	193.89±5.82	197.89±4.20
Myofibrillar	129.41±5.62	128.11±3.71	128.32±5.87	130.10±4.44	128.20±5.50	130.72±4.26
Sarcoplasmic	67.55±1.33	68.21±3.26	65.71±1.56	68.93±1.45	65.69±1.40	67.18±1.10

Means with different superscripts are significantly different with the same muscle (p<0.05).