Table 2. Comparison of proximate composition and meat quality properties between porcine skeletal muscles within the same pennate structural subtype

Measurements		Unipennate				Bipennate					Multipennate
Measurements		DP	LD	(PE)	p-value	BB	BF	RF	(PE)	p-value	SS	SDF	(PE)	p-value
Moisture (%)		65.39^b	73.43^a	(3.61)	^***	76.34^a	70.89^b	77.17^a	(3.72)	^*	75.91	74.82	(0.68)
Crude fat (%)		14.99^a	2.77^b	(5.53)	^***	1.17^b	9.39^a	2.03^b	(3.77)	^**	3.13	4.21	(0.67)
Crude ash (%)		2.18	1.87	(0.63)		1.41	1.95	1.51	(0.76)		1.06	1.96	(0.65)
Crude protein (%)		16.66^b	23.54^a	(2.90)	^***	21.17	17.70	20.16	(3.10)		21.21	19.92	(0.69)
pH		5.81^a	5.52^b	(0.13)	***	5.99^a	5.55^b	5.79^ab	(0.16)	*	6.57^a	6.11^b	(0.24)	*
Meat color	CIE L^*	56.05	55.42	(5.29)		42.13^b	50.89^a	49.71^a	(3.99)	***	42.89	47.41	(4.75)
	CIE a^*	23.18^a	7.95^b	(5.84)	***	16.19^a	14.81^a	10.66^b	(2.96)	***	15.55	16.87	(3.39)
	CIE b^*	12.80^a	5.87^b	(3.14)	***	6.26^b	10.65^a	5.77^b	(2.17)	***	6.13	8.61	(2.95)
Drip loss (%)		1.00	4.05	(1.82)		0.35^b	3.95^a	0.78^ab	(1.70)	*	0.49^b	2.45^a	(0.92)	*
Cooking loss (%)		29.94	27.53	(2.90)		7.80^b	33.71^a	28.53^a	(8.99)	*	20.04	36.57	(7.82)
Warner-Bratzler shear force (N/cm²)		17.15^b	36.54^a	(10.32)	*	29.74	27.06	28.96	(8.15)		34.70^a	20.88^b	(7.46)	*

Data are means and pooled SE (PE).
Significant differences (p<0.05) between muscle types within the same pennate structural subtype are indicated by different superscripts.
p<0.05,
p<0.01,
p<0.001.
DP, M. diaphragm; LD, M. longissimus dorsi; BB, M. biceps brachii; BF, M. biceps femoris; RF, M. rectus femoris; SS, M. subscapularis; SDF, M. superficialis digital flexor.