Table 1 Meat quality, carcass and growth traits definition and summary

LL-pH

pH unit

1023

5.71

0.20

LL pH, 24-h post mortem.

SM-pH

pH unit

1024

5.79

0.19

SM pH, 24-h post mortem.

Glyc-P

μmol/g

805

159.4

24.8

LL Glycolytic potential, 24 h

pH-45

pH unit

840

6.55

0.18

Loin pH, 45 min post mortem.

LL-L*

CIE L*

852

49.63

3.06

Lightness LL, 30-h post mortem

LL-a*

CIE a*

852

7.86

1.22

Red versus Green LL color

LL-b*

CIE b*

851

5.13

1.29

Yellow versus blue LL color

SF-cook

N

753

34.08

4.93

Shear force on cooked loin

SF-raw

N

792

36.04

6.35

Shear force on raw loin

IMF

%

804

2.24

0.66

Intramuscular fat %, LL

Drip-L

%

766

1.70

0.98

Loin drip losses, 48-h +4°C

Cook-Y

%

780

73.85

2.82

Loin cooking yield, %

SM-L*

CIE L*

769

51.41

3.99

Lightness SM, 96-h post mortem

SM-a*

CIE a*

769

10.19

1.84

Red versus green SM color

SM-b*

CIE b*

768

4.71

1.67

Yellow versus blue SM color

Birth-W

kg

1180

1.67

0.32

Individual birth weight

ADG

g/day

1022

1055

131

Average daily gain 35-105 kg

F-Ham

mm

869

12.99

2.97

Fat depth on ham cut section

F-US

mm

1022

13.36

2.59

Backfat depth, ultrasonic record

LMA-US

cm²

1023

45.20

5.49

Loin area, ultrasonic record

LMA-C

cm²

839

55.93

5.82

Loin eye area, on sliced chop

Ham-W

kg

1014

12.54

0.53

Ham weight, including feet

Loin-W

kg

1001

10.39

0.59

Loin weight, including bones

F-FOM-B

mm

1008

13.93

2.75

Fat depth, back last rib, F.O.M.

M-FOM-B

mm

1008

58.91

4.77

Loin depth, back last rib, F.O.M.

F-FOM-L

mm

1008

16.06

3.10

Fat depth, lumbar; F.O.M.

M-FOM-L

mm

1008

70.91

5.07

Loin depth, lumbar, F.O.M.

F-oP-B

mm

812

15.89

3.47

Fat depth, back last rib, Probe

F- oP -L

mm

812

19.43

3.92

Fat depth, lumbar, Probe

F-HCr-B

mm

868

19.16

3.09

Fat depth, back, ruler on cut

F- HCr -L

mm

868

26.25

3.91

Fat depth, lumbar, ruler on cut