Table 1. Basic data (mean, SD, min, and max) of porcine longissimus thoracis et lumborum muscles

Variables		Mean	SD	Min.	Max.
Pennation angle (°)		60.44	4.42	51.33	69.00
Loin-eye area (cm2)		52.90	4.93	45.16	58.00
Muscle fiber characteristics
F-Vertical1)
Relative fiber number (%)	I	10.30	2.73	5.19	17.21
	IIA	9.59	3.19	4.87	16.56
	IIX	13.72	3.14	9.42	20.45
	IIB	65.97	5.32	53.90	75.00
Relative fiber area (%)	I	6.42	1.60	3.99	9.50
	IIA	5.46	1.97	2.51	9.43
	IIX	12.86	3.58	7.09	20.98
	IIB	75.10	4.50	66.83	83.48
Cross-sectional area (μm2)	I	2,976.77	604.90	2,078.12	4,222.43
	IIA	2,708.69	523.81	1,952.74	3,810.24
	IIX	4,438.99	728.74	3,372.31	5,770.76
	IIB	5,489.73	755.18	4,340.15	7,172.77
M-Vertical2)
Total number of fiber (×106)		0.60	0.12	0.41	0.83
Relative fiber number (%)	I	11.91	1.65	4.83	16.08
	IIA	8.72	1.53	5.11	13.22
	IIX	15.48	2.28	11.52	19.81
	IIB	63.17	4.37	54.10	72.94
Relative fiber area (%)	I	6.37	1.78	3.12	9.75
	IIA	5.53	2.23	2.11	10.18
	IIX	13.01	4.35	7.13	24.56
	IIB	75.08	5.59	61.54	85.72
Cross-sectional area (μm2)	I	6,310.86	1,631.94	3,781.78	9,300.70
	IIA	5,643.51	1,350.22	3,910.83	8,493.19
	IIX	9,247.79	2,314.12	6,136.95	15,991.19
	IIB	11,427.02	2,248.79	8,050.47	16,079.25
Meat quality
pH		5.58	0.06	5.40	5.62
Meat color
CIE L*		51.06	2.44	46.22	55.84
CIE a*		5.51	0.80	4.45	7.14
CIE b*		5.62	1.74	3.26	8.87
Drip loss (%)		2.62	0.65	1.42	3.54
Cooking loss (%)		22.16	2.78	16.34	27.94
Warner-Bratzler shear force (N/cm2)		33.49	5.47	27.58	47.34

Cross-sections prepared by cutting vertical to the muscle fiber orientation.
Cross-sections prepared by cutting vertical to the muscle length.