Table 2 Differences in meat quality measurements among three porcine muscles

Variables	Muscles
Variables	LL	PM	IS
Meat color CIE L*	49.52±0.78^A	45.14±1.02^B	44.11±0.59^B
CIE a*	6.72±0.41^B	14.39±0.55^A	13.97±0.66^A
CIE b*	1.11±0.23^B	2.57±0.41^A	3.08±0.30^A
Released water (%)	10.47±1.30^A	7.00±0.95^B	5.85±0.93^B
Cooking loss (%)	22.28±2.20	20.72±2.10	20.21±1.83
WBSF (kg/cm²)	4.08±0.21^B	3.55±0.11^C	5.01±0.16^A

All values are presented as means±SE (n=8).
Different superscripts in the same row (^A–C) indicate significant difference (p<0.05).
LL, M. longissimus lumborum; PM, M. psoas major; IS, M. infra spinam; WBSF, Warner-Bratzler shear force.