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Table 1 Physicochemical characteristics of meat

From: Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality

  Feeding group
C E1 E2 SEM P < 
pH45 6.33 6.34 6.29 0.02 0.595
pHu 5.22 5.22 5.18 0.01 0.225
WHC (% of free water) 17.42 16.81 18.07 0.42 0.466
Thermal drip (%) 24.50 24.88 24.15 0.28 0.578
WBSF (N) 45.81 50.16 52.02 1.17 0.072
Chemical composition of meat
Water content (%) 72.42 72.45 72.18 0.09 0.461
Total protein content (%) 24.98 24.82 25.09 0.08 0.439
IMF (%) 1.43 1.21 1.39 0.10 0.625
  1. pH45 pH at 45 min post slaughter, pH48h pH at 48 h post slaughter, WHC Water holding capacity, WBSF Warner Braztler shear force (N Newton), IMF Intramuscular fat content