Meat quality and fatty acid profile differed between SJ and JJ; the muscle of SJ had higher a* and SFA; SJ had lower cooking loss, shear force and PUFA compared to the muscle of JJ. In addition, the type and development characteristics of the muscle fiber had some difference between SJ and JJ; these might be factors which caused the differences in meat quality and fatty acid profile between SJ and JJ.
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Zheng et al. (2017) studied this question.