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

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

  Treatmentd Level of significance
Control T1 T2 T3
Softness 5.07 ± 0.26c 5.51 ± 0.18bc 6.03 ± 0.57ab 6.54 ± 0.14a *
Initial tenderness 4.82 ± 0.45c 5.19 ± 0.08bc 5.81 ± 0.08ab 6.20 ± 0.28a **
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
  1. 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
  2. Levels of significance: NS = not significant; *P < 0.05; **P < 0.01
  3. a-cMeans within a row with different superscripts differ significantly (P < 0.05)
  4. 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