Table 4. Comparison of carcass, meat quality traits, and temperature according to 24h postmortem pH categories in Berkshire pork

pH_24hranges	<5.7 (n=90)	5.7-6.1 (n=245)	>6.1 (n=56)
Carcass weight (kg)	84.86±4.97	85.03±5.32	86.09±6.17
Backfat thickness (mm)	23.02±4.87^c5)	24.35±4.91^b	26.09±4.42^a
pH_45min¹⁾	6.26±0.26^b	6.30±0.31^b	6.36±0.24^a
pH_24h	5.62±0.06^c	5.85±0.11^b	6.23±0.13^a
pH_c24	0.64±0.26^a	0.45±0.33^b	0.12±0.27^c
CIE L*²⁾	50.12±2.35^a	48.52±2.59^b	45.74±2.60^c
CIE a*	6.47±1.04^a	6.12±1.01^b	5.71±0.92^c
CIE b*	3.87±1.06^a	2.95±1.00^b	2.32±0.80^c
Water holding capacity	58.71±2.50^b	58.71±2.62^b	60.16±2.77^a
Collagen content (%)	0.89±0.13	0.89±0.13	0.88±0.13
Fat content (%)	2.57±1.02^b	2.76±1.18^b	3.39±1.09^a
Moisture content (%)	75.30±0.79^b	75.56±0.84^a	75.69±0.87^a
Protein content (%)	24.37±0.65^a	23.87±0.70^b	23.16±0.58^c
Drip loss (%)	4.72±1.96^a	4.17±1.50^b	2.81±1.24^c
Cooking loss (%)	27.28±4.91^a	27.60±3.73^a	25.21±3.77^b
Shear force (kg)	2.86±0.58^a	2.81±0.62^a	2.37±0.51^b
T_1h(℃)³⁾	35.92±4.88^b	37.41±4.07^a	37.35±3.38^a
T_24h(℃)	5.77±2.41^a	5.91±3.59^a	3.68±2.37^b
T_c24(℃)⁴⁾	30.15±5.92^b	31.50±5.27^b	33.67±3.90^a