Table 1. Descriptive statistics of various quality characteristics for different types of meat cut

Quality attributes	Meat cuts	Maximum	Minimum	Mean	SD
pH	Tenderloin	6.10	5.74	5.87c	0.09
	Thick flank	6.34	5.75	5.95b	0.15
	Oyster	6.09	5.80	5.94b	0.08
	Fillet	6.18	5.90	6.04a	0.08
	Silverside	6.08	5.64	5.80d	0.09
	Back strap	6.08	5.70	5.82cd	0.09
	All cuts	6.34	5.64	5.91	0.11
L*	Tenderloin	47.66	38.45	43.12b	2.40
	Thick flank	48.80	39.69	42.81b	2.00
	Oyster	47.48	39.26	43.20b	1.92
	Fillet	51.03	42.21	47.44a	2.30
	Silverside	42.73	36.61	39.02d	1.73
	Back strap	44.70	32.18	41.49c	2.51
	All cuts	51.03	32.21	42.82	3.27
a*	Tenderloin	14.48	8.95	11.39c	1.36
	Thick flank	14.36	9.86	11.84bc	1.19
	Oyster	14.91	10.26	12.43ab	1.19
	Fillet	15.86	9.59	12.37ab	1.53
	Silverside	15.03	11.27	13.06a	0.93
	Back strap	14.66	8.58	11.86bc	1.42
	All cuts	15.86	8.58	12.19	1.30
b*	Tenderloin	13.54	8.07	10.80d	1.16
	Thick flank	15.06	10.01	12.65bc	1.06
	Oyster	15.09	9.79	12.82b	1.06
	Fillet	16.56	10.67	13.96a	1.58
	Silverside	14.04	10.42	11.90c	0.92
	Back strap	14.74	7.03	12.00c	1.27
	All cuts	16.56	7.03	12.39	1.38
Cooking loss (%)	Tenderloin	30.04	15.87	22.94a	3.28
	Thick flank	30.67	11.66	18.89b	4.72
	Oyster	29.03	9.81	17.69b	4.40
	Fillet	32.26	12.12	19.87b	5.20
	Silverside	28.86	12.04	18.48b	4.52
	Back strap	31.87	16.83	23.18a	4.08
	All cuts	32.26	9.81	20.18	4.83
Shear force (N)	Tenderloin	50.41	28.58	39.54c	4.62
	Thick flank	57.67	37.46	44.48b	5.02
	Oyster	53.29	34.53	43.19bc	4.04
	Fillet	62.62	44.25	49.97a	4.92
	Silverside	54.05	35.04	44.34b	4.55
	Back strap	62.78	25.46	43.23b	9.74
	All cuts	62.78	25.46	44.28	6.34
Protein (g/100 g)	Tenderloin	21.16	17.86	19.58c	0.72
	Thick flank	21.52	18.09	19.58c	0.80
	Oyster	20.50	17.65	19.61c	0.44
	Fillet	20.03	15.25	17.73d	0.82
	Silverside	23.02	19.89	20.85ab	0.62
	Back strap	22.63	19.96	21.13a	0.46
	All cuts	23.02	15.25	19.38	1.18
Fat (g/100 g)	Tenderloin	8.12	1.47	3.01b	1.37
	Thick flank	4.52	0.79	1.89c	0.95
	Oyster	4.55	0.83	1.95c	0.95
	Fillet	15.61	2.35	9.46a	3.05
	Silverside	4.97	0.55	1.98c	1.10
	Back strap	5.92	1.23	2.68bc	1.15
	All cuts	15.61	0.55	3.98	2.82
Moisture (g/100 g)	Tenderloin	78.25	71.77	75.16bc	1.21
	Thick flank	78.99	74.29	77.45a	1.09
	Oyster	78.36	73.78	76.98ab	1.08
	Fillet	75.73	65.52	70.18e	2.50
	Silverside	77.71	72.79	75.64c	1.20
	Back strap	77.15	70.31	73.88d	1.21
	All cuts	78.99	65.52	75.13	2.52

L*, a*, and b* represent lightness, redness, and yellowness.
Indicate significant differences between different meat cut types (p<0.05); the same letter represents no significant difference (p>0.05).