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Table 3 List of meat quality traits measured in a Hampshire x Landrace cross.

From: Genome-wide identification of quantitative trait loci in a cross between Hampshire and Landrace II: Meat quality traits

Trait   n Mean SD Reference
pH:      
  LD 45 min p.m. 281 6.5 0.2 14
  LD 5 h p.m. 225 6.0 0.2 14
  LD 24 h p.m. 289 5.4 0.1 14,15
  LD 48 h p.m. 289 5.3 0.1 14
  SM 24 h p.m. 289 5.4 0.1 14
  BF 24 h p.m. 289 5.5 0.1 14
ΔpH/h:      
  45 min to 3 h p.m. 279 0.2 0.1  
  45 min to 5 h p.m. 216 0.1 0.0  
  3 h to 5 h p.m. 204 0.07 0.05  
Drip loss in LD, %:      
  day 3–4 p.m. (24 h) 289 3.7 1.0 14
  day 3–7 p.m. (4 days) 268 6.7 1.4 14
PSE spots, scale 0–3:      
  ham 24 h p.m. 289 0.4 0.6 14
  LD 24 h p.m. 289 0.1 0.3 14
Internal reflectance:      
  LD 24 h p.m. 289 26.3 5.9 14,15
  SM 24 h p.m. 289 36.6 6.4 14
  BF 24 h p.m. 289 41.3 7.1 14
Colour of LD:      
  NPPC, Japanese scale 1–6 288 2.9 0.5  
  L* (lightness) 289 56.3 1.8 15
  a* (redness) 289 6.6 1.2 15
  b* (yellowness) 289 15.1 0.9 15
Composition of LD:      
  Glycogen 24 h p.m., μmol/g DM 111 149 113 14
  Pigment content, mg hematine/kg 91 36.5 1.6 14
  Water content, % 175 76.3 0.8 14
  Intramuscular fat, % 175 0.8 0.3 14
  Protein content, % 175 21.6 1.1 14
Warner-Bratzler shear force in LD, N/cm2 289 68.7 21.8 14
Freezing and cooking loss in LD, % 289 30.2 2.8 14
Sensory evaluation by a panel (scale 1–100):     
  Appearance 53 51.9 7.3 22
  Chewing resistance 53 40.5 11.7 22
  Chewing time 53 56.3 9.9 22
  Tenderness 53 53.8 14.7 22
  Juiciness 53 62.6 5.5 22
  Flavour 53 57.4 3.9 22
  Acid 53 29.4 7.4 22
  Off-flavour 53 2.9 1.9 22
  Total impression 53 47.0 7.5 22
Male hormones in back fat:      
  Estrone, ng/g 138 1504 835 23
  Skatole, μg/g 139 0.1 0.1 23
  Androstenone, μg/g 139 1.1 1.6 23
  1. LD – M. longissimus dorsi
  2. SM – M. semimembranosus
  3. BF – M. biceps femoris
  4. p.m. – post mortem
  5. DM – dry matter
  6. n is the number of individuals with both phenotype and genotype recordings.