Table 1: Means, standard error (SE), minimum (Min), maximum (Max), and coefficients of variation (CV) for meat quality characteristics measured on pork loin (Longissimus thoracis muscle; n = 60).

CharacteristicMeanSEMinMaxCV (%)

5.920.035.216.484.37
5.630.025.356.042.79
Lightness ()51.720.4541.6361.816.70
WHC methods
 DL (%)6.540.291.0611.6934.87
(%)3.100.240.138.5158.71
(%)3.130.260.068.3663.95
(%)4.400.270.529.6447.89
(%)5.190.330.3910.8049.45
 FPW (mg)174.69.933.9372.143.95

WHC = water-holding capacity; DL = drip loss by the bag method after 48h storage; = EZ-DripLoss by weighing containers after 24h storage; = EZ-DripLoss by weighing dabbed samples after 24h storage; = EZ-DripLoss by weighing containers after 48h storage; = EZ-DripLoss by weighing dabbed samples after 48h storage; and FPW = filter-paper wetness (mg).
Means followed by different letters, within the WHC methods, differ (P < 0.05) by Tukey’s test.