Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

Table 6 Effects of persimmon peel (PP) supplementation on sensory quality characteristics of porcine longissimus dorsi muscle

	Treatment^d				Level of significance
	Control	T1	T2	T3	Level of significance
Softness	5.07 ± 0.26^c	5.51 ± 0.18^bc	6.03 ± 0.57^ab	6.54 ± 0.14^a	*
Initial tenderness	4.82 ± 0.45^c	5.19 ± 0.08^bc	5.81 ± 0.08^ab	6.20 ± 0.28^a	**
Chewiness	5.75 ± 1.98	6.01 ± 0.98	5.65 ± 0.98	6.36 ± 0.22	NS
Rate of breakdown	5.54 ± 1.46	6.07 ± 0.57	5.05 ± 0.49	5.81 ± 0.13	NS
Mouth coating	3.67 ± 0.44	4.12 ± 0.76	3.63 ± 0.22	3.70 ± 0.22	NS
Amount of perceptible residue	5.85 ± 0.46	5.75 ± 0.33	5.01 ± 0.46	5.17 ± 0.47	NS
Juiciness	5.29 ± 0.83	5.33 ± 0.49	5.23 ± 0.20	5.54 ± 0.29	NS
Flavor intensity	6.30 ± 0.29	6.31 ± 0.27	5.66 ± 0.39	6.15 ± 0.69	NS
Off flavor intensity	5.96 ± 0.47	6.23 ± 0.22	6.13 ± 0.46	5.81 ± 0.19	NS

^dControl: basal diet; T1: basal diet with 0.3 % PP powder; T2: basal diet with 0.6 % PP powder; T3: basal diet with 0.9 % PP powder
Levels of significance: NS = not significant; *P < 0.05; **P < 0.01
^a-cMeans within a row with different superscripts differ significantly (P < 0.05)
Score distribution: low to high, softness: hard to soft; initial tenderness: tough to tender; chewiness: very chewy to very tender; rate of breakdown: very slow to very fast; mouth coating: none to very high; amount of perceptible residue: abundant to none; juiciness: not juicy to extremely juicy; flavor intensity: very weak to very strong; off-flavor intensity: very strong to very weak

ISSN: 2055-0391