Skip to main content

Table 2 Visual and tactile evaluation of meat, its colour and muscle pigments

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 < 

Visual and tactile evaluation

Visual colour intensity (1–6 scale)

2.8

3.1

3.1

0.07

0.137

Marbling (1–10 scale)

1.6

1.6

1.5

0.07

0.523

Firmness (1–7 scale)

4.2

4.1

4.3

0.05

0.351

Instrumental evaluation

Colour measurements

 L*

56.95

56.07

56.68

0.32

0.496

 a*

13.90

14.12

14.10

0.11

0.684

 b*

4.50

4.41

4.61

0.13

0.827

 C*

14.66

14.83

14.87

0.09

0.613

 ho

18.03

17.39

18.17

0.58

0.849

Muscle pigments (micrograms of hematin per 1 g of meat)

35.26

35.43

35.19

1.06

0.996

  1. L*—value represents lightness, a*—participation of red, b*—participation of yellow, C*—saturation, ho—hue angle