Biological Characteristics of Captive Chinese Wuzhishan Minipigs (Sus scrofa)

Table 10

Results of sensory character ().

Item	Meat color^a		Elasticity^b		Marbling^c
	Fresh meat	Cool meat	Fresh meat	Cool meat	Fresh meat	Cool meat
Result	2.57 ± 0.62	2.76 ± 1.41	Good	Good	—	4.35 ± 0.19

Note: ^ameat sensory character was evaluated as described previously [11]. Meat color categories: 1, pale-purplish gray; 2, grayish pink; 3, reddish pink; 4, purplish red; 5, dark, purplish red. ^bMeat elasticity was classified to three levels: good, normal, and poor by hand pressing. ^cFor meat marbling, score of 1 is devoid of fat and 10 has abundant marbling.