Table 3. Effect of pig breed and processing stage on texture properties of dry-cured loin

Parameters	Pig breeds	Stage				SEM
Parameters	Pig breeds	RM	CM	DR15	DR30	SEM
Hardness (N)	Berkshire	7.17^Aa	4.33^B	2.69^C	5.06^ABa	0.66
	LYD	5.66^Ab	4.18^AB	2.29^B	4.47^Ab	0.60
	SEM	1.09	0.54	0.26	0.61
Cohesiveness	Berkshire	0.38^C	0.47^B	0.55^A	0.51^ABb	0.01
	LYD	0.39^B	0.48^AB	0.56^A	0.54^Aa	0.03
	SEM	0.04	0.01	0.01	0.01
Springiness (mm)	Berkshire	0.92^A	0.91^Aa	0.84^B	0.82^B	0.02
	LYD	0.95^A	0.81^Bb	0.81^B	0.84^B	0.02
	SEM	0.01	0.03	0.02	0.01
Chewiness (Nm)	Berkshire	2.45^A	1.85^AB	1.24^B	2.11^A	0.26
	LYD	2.81^A	1.62^BC	1.03^C	1.99^AB	0.25
	SEM	0.41	0.21	0.11	0.29

Means with upper letter in same animal significantly differ.
Means with small letter in same stage significantly differ.
RM, raw meat; CM, cured meat; DR15, day 15 of drying-ripening; DR30, day 30 of drying-ripening; LYD, Landrace×Yorkshire×Duroc.