Table 3 pH and color of standard and sow pork

Items	Standard pork			Sow pork
Items	Loin	Tenderloin	Hind legs	Loin	Tenderloin	Hind legs
Before-cooking
pH	5.49±0.21^d	5.65±0.06^c	5.59±0.16^cd	5.77±0.26^c	6.01±0.17^b	6.34±0.40^a
CIE L*	56.67±6.38^a	44.33±1.83^cd	48.81±2.28^b	46.10±7.15^bc	39.18±3.99^e	41.65±3.14^de
CIE a*	4.93±3.44^c	12.62±1.48^a	7.25±2.96^b	7.07±1.58^b	12.74±2.99^a	10.7±1.69^a
CIE b*	6.07±2.84^a	5.67±0.87^ab	5.03±1.11^abc	4.14±2.75^cd	3.73±2.14^e	3.93±1.22^cd
After-cooking
pH	5.65±0.28^d	5.91±0.09^c	5.68±0.05^d	6.01±0.30^b	6.31±0.17^b	6.46±0.35^a
CIE L*	71.41±4.68^a	59.44±4.50^c	63.09±5.18^b	65.57±2.16^b	52.73±4.08^d	53.53±1.68^d
CIE a*	5.46±1.34^c	8.16±1.30^a	6.31±1.22^bc	5.88±1.50^bc	6.86±0.66^b	7.91±1.07^a
CIE b*	12.24±1.28^abc	13.09±1.17^a	12.82±1.30^ab	11.32±1.28^c	9.37±1.31^d	11.75±2.04^bc

^a–e Means with different superscripts are significantly different (p<0.05).