The quality characteristics for the LD meat of the pigs are presented in Table 1. After 1 h of transportation, the pHi value (P < 0.01) and pHu value (P < 0.05) in the LD of the transported pigs decreased compared to control pigs. Furthermore, both the pHi and pHu values decreased significantly (P < 0.01) after 2 h of transportation, where they reached their minimum levels. However, no statistical reduction of pHi or pHu was found in the LD of pigs after 4 h of transportation compared to the control pigs.