Table 7. Effects of air temperature on pork composition and pork quality parameters during pre-slaughter pig transport

	LT	NT	HT	SE	p-value
Pork composition (%)
Moisture	73.79	74.17	74.26	0.09	0.074
Crude protein	21.63^b	22.49^a	21.93^b	0.09	< 0.001
Crude fat	3.11^a	2.07^b	2.82^a	0.08	< 0.001
Pork quality parameters
pH	5.52^a	5.57^a	5.51^b	0.01	0.470
WHC (%)	63.39^b	69.65^a	59.73^c	0.67	< 0.001
DL (%)	3.92^b	4.20^b	4.91^a	0.11	0.001
CL (%)	25.54^b	24.89^b	28.13^a	0.44	0.005
L* value	50.25^b	49.31^b	53.39^a	0.48	0.001
a* value	7.07	7.19	7.35	0.16	0.778
b* value	5.06^b	4.38^b	6.77^a	0.15	< 0.001
Sensory color¹⁾	3.06^a	3.12^a	2.70^b	0.06	0.012
Marbling²⁾	3.42^a	2.64^b	3.24^a	0.07	< 0.001
Pork quality classes (%)
PSE pork	6.7	4.4	15.6	-	-
RSE pork	2.2	11.1	11.1	-	-
RFN pork	57.8	60.0	37.8	-	-
PFN pork	33.3	24.5	37.5	-	-
DFD pork	0.0	0.0	0.0	-	-

Color score ranged from 1 (pale color) to 5 (dark color).
Marbling score ranged from 1 (practically devoid) to 5 (abundant).
Means in the same row with different superscripts differ (p < 0.05).
LT, low air temperature (lower than 10°C); NT, normal temperature (10°C to 24°C); HT, high temperature (higher than 24°C); PSE, pale, soft, exudative; RSE, red, soft, exudative; RFN, red, firm, non-exudative; PFN, pale, firm, non-exudative; DFD, dark, firm, dry.