Table 1 Measured carcass and meat quality traits

loin eye area (LEA) [cm²]

area of M. longissimus dorsi (Mld) at 13th/14th rib

52.96 ± 5.7

fat area (FA) [cm²]

fat area on Mld at 13th/14th rib

14.97 ± 3.2

meat to fat ratio (MFR)

ratio of meat and fat area

0.29 ± 0.1

fat depth at shoulder (FDS) [cm]

depth of fat and skin on muscle, mean of 3 measures at thickest point

3.44 ± 0.4

fat depth at tenth rib (FDTR) [cm]

depth of fat and skin on muscle, mean of 3 measures at thinnest point

1.92 ± 0.4

loin fat depth at loin (FDL) [cm]

depth of fat and skin on muscle, mean of 3 measures at thinnest point

1.34 ± 0.4

average back fat (ABF) [cm]

mean value of shoulder fat depth, back fat tenth rib and loin fat depth

2.23 ± 0.4

Drip loss (DL) %

% of weight loss of Mld collected at 24 h post mortem, held for 48 h at 4°C

5.37 ± 2.2

LF24MLD

Conductivity in Mld at 13th/14th rib 24 h post mortem

5.35 ± 2.2

LF45MLD

Conductivity in Mld at 13th/14th rib 45 min post mortem

4.98 ± 1.6

Intramuscular fat content (MLDIMF) %

Intramuscular fat content of Mld at 13th/14th rib

0.79 ± 0.4

Protein content (MLDP) %

Protein content of Mld at 13th/14th rib

23.65 ± 0.5

Water content (MLDW) %

Water content of Mld at 13th/14th rib

74.7 ± 0.6

Ash content (MLDA) %

Ash content of Mid at 13th/14th rib

1.06 ± 0.1

meat colour (OPTO)

meat colour 24 h post mortem in Mld at 13th/14th rib; OPTO star

68.56 ± 6.4

IMP24MLD

Impedance of Mld at 24 h post mortem

44.63 ± 15.6

pH45MLD

pH value in Mld at 13th/14th rib 45 min post mortem

6.15 ± 0.3

pH24MLD

pH value in Mld at 13th/14th rib 24 h post mortem

5.48 ± 0.1

pH45MSM

pH value in M. semimembranosus (Msm) at 45 min post mortem

6.24 ± 0.3

pH24MSM

pH value in M. semimembranosus (Msm) at 24 h post mortem

5.53 ± 0.1