Table 1. Summary of meat quality-related traits data and heritability estimates from the study pig population

Phenotype	Label	N1)	Mean	SD	Range	h2±SE2)
ph24	Muscle pH of the meat 24 h postmortem	538	5.65	0.17	5.08–6.40	0.087 ± 0.048
a*	Redness	537	6.37	1.21	3.38–9.68	0.28 ± 0.07
b*	Yellowness	488	1.81	1.14	−2.13–5.11	0.12 ± 0.05
Cooking	Cooking loss	536	30.13	3.78	14.12–42.30	0.27 ± 0.08
ShearS	Shear force	537	7.47	0.86	5.08–10.33	0.13 ± 0.06
NcolN	NPPC meat color	538	1.10	0.19	0.40–2.05	0.17 ± 0.06
NmarN	NPPC marbling	538	0.58	0.36	0.00–1.75	0.17 ± 0.08

Number of phenotyped animals.
Heritability estimate ± standard error.
S, square root transformation; N, natural log transformation; NPPC, National Pork Producers Council.