Table 4 Sensory evaluation of M. longissimus dorsi muscles in LYD and KNP breeds
From: Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs
Items | Breeds | Overall mean | t-values | |
|---|---|---|---|---|
LYD | KNP | |||
Visual color | 8.25 ± 0.40 | 8.56 ± 0.56 | 8.41 ± 0.48 | -1.55NS |
Flavor | 7.88 ± 0.86 | 8.79 ± 0.62 | 8.34 ± 0.74 | -3.00** |
Tenderness | 9.08 ± 0.29 | 8.42 ± 0.73 | 8.75 ± 0.51 | -2.92** |
Juiciness | 8.98 ± 0.59 | 7.90 ± 0.64 | 8.44 ± 0.62 | -4.26*** |
Off-flavor | 8.67 ± 0.50 | 8.79 ± 0.39 | 8.73 ± 0.45 | -0.52NS |
Overall acceptability | 8.13 ± 0.68 | 9.29 ± 0.33 | 8.71 ± 0.51 | -5.34*** |