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This study was done to examine correlation between pork color and texture traits for entrepreneurial decision-making. Most traits between both factors had significant correlations, but presented low correlation values. The first correlation in the results of canonical correlation analysis (CCA) maintained relatively high values of 47.9. The value was positive and negative contributions for hardness and gumminess, respectively. Loadings of color traits were more influenced by lightness and whiteness. However, influence of variance in texture trait showed only 7.6% with color trait. The result indicates that there is no direct influence between pork color and texture, but an indirect influence. Therefore, we suggest that consumers and distributors as well as producers apply indirect criteria rather than directly assessing texture quality by pork color. [ABSTRACT FROM AUTHOR]

This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow. [ABSTRACT FROM AUTHOR]