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

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

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

ISSN: 2730-6844