Table 1 Carcass and meat quality traits in the QHMM and STH.
Traits | Definitions of traits | QHMM (n = 30) | STH (n = 30) |
|---|---|---|---|
Live weight (Kg) | Live weight before slaughter (fasting 24h) | 55.33 ± 1.36* | 45.15 ± 4.15 |
Carcass weight (Kg) | Body weight removing the head, tail, limbs, internal organs and other parts of the weight after slaughter | 27.38 ± 0.84** | 17.27 ± 0.84 |
Slaughter percentage (%) | Carcass weight/Live weight ratio | 50.08 ± 1.73** | 38.33 ± 1.92 |
Net meat percentage (%) | Net meat weight/ live weight ratio | 39.40 ± 1.76* | 31.35 ± 1.88 |
Loin eye muscle area (cm2) | Area of longissimus dorsiat 12th/13th rib | 18.85 ± 1.52* | 15.39 ± 1.05 |
Tenderness (N) | Shear force of longissimus dorsiat | 32.08 ± 1.34 | 47.77 ± 1.52** |
Water loss rate (%) | % of weight loss of longissimus dorsiat determinated by pressure method | 6.23 ± 1.06 | 14.11 ± 0.93** |
Cooking percentage (%) | longissimus dorsiat determinated by cooking / longissimus dorsiat weight ratio | 62.38 ± 3.05** | 45.03 ± 1.35 |
pH1 | pH value in longissimus dorsiat 45 min post mortem | 6.13 ± 0.09 | 6.23 ± 0.07 |
pH24 | pH value in longissimus dorsiat 24 h post mortem | 5.44 ± 0.14 | 5.72 ± 0.04* |
