Table 1 Mean (SD) of meat quality traits across three timepoints post mortem in the Large White x Landrace/Large White population

pH

6.43 (0.20)^#

5.55 (0.13)

-

-

Conductivity

-

6.50 (3.05)

10.75 (2.65)

11.55 (2.44)

0.10

CIE L*

-

55.42 (2.01)

54.80 (2.62)

54.43 (3.95)

0.73

CIE a*

-

7.32 (0.67)

9.63 (3.71)

9.34 (2.08)

0.27

CIE b*

-

15.43 (0.48)^a

15.53 (0.46)^a

16.74 (1.12)^b

0.02

Cook Loss (%)

-

33.49 (3.40)^a

32.42 (2.62)^a,b

29.86 (3.93)^b

0.05

Drip Loss (%) Day 1-3

-

-

3.91 (0.38)^@

-

WBSF (N)

-

45.67 (3.16)^a

40.31 (5.20)^a

32.01 (3.50)^b

0.002

Intramuscular fat (%)

-

0.8 (0.4)

-

-