Table 1 Phenotypic information of drip loss and other carcass and meat quality traits
Traits | Total 28 samples measured | Four samples of Low drip loss group | Four samples of High drip loss group | P value |
|---|---|---|---|---|
Drip loss (%) | 2.36 ± 0.53 | 1.69 ± 0.06 | 3.03 ± 0.09 | 0.002 |
Weight (kg) | 108.30 ± 6.00 | 107.3 ± 1.68 | 107.5 ± 2.83 | 0.285 |
Backfat (mm) | 16.30 ± 4.49 | 14.6 ± 3.68 | 15.1 ± 2.12 | 0.198 |
Eye muscle area (cm2) | 46.94 ± 5.38 | 53.8 ± 3.84 | 50.2 ± 1.84 | 0.107 |
Percentage of lean meat (%) | 66.90 ± 2.57 | 68.9 ± 2.47 | 69.1 ± 2.05 | 0.366 |
pH1 | 6.49 ± 0.22 | 6.39 ± 0.09 | 6.79 ± 0.01 | 0.053 |
pH24 | 5.72 ± 0.14 | 5.79 ± 0.11 | 5.67 ± 0.02 | 0.078 |
IMF (%) | 2.36 ± 0.71 | 2.05 ± 0.48 | 2.45 ± 0.17 | 0.264 |
Shear force(N) | 45.80 ± 10.96 | 59.8 ± 10.26 | 44.85 ± 7.85 | 0.025 |
L* | 42.78 ± 1.82 | 43.09 ± 1.14 | 43.93 ± 0.74 | 0.590 |
a* | 5.72 ± 0.78 | 4.94 ± 0.34 | 5.94 ± 0.30 | 0.027 |
b* | 10.63 ± 0.80 | 10.27 ± 0.41 | 11.16 ± 0.04 | 0.407 |