Table 6
Sensory quality traits of cooked meats from the finishing pigs that were placed on either the medium or low plane of nutrition^a

Variable	Medium planeb		Low planec		SEM	P-value
	Barrow	Gilt	Barrow	Gilt		Nutr.	Sex	N×S
Loin
Color	7.02	6.80	6.98	6.85	0.08	1.00	0.04	0.57
Aroma	6.81	6.73	6.76	6.83	0.07	0.67	0.93	0.28
Taste	6.42	6.46	6.46	6.49	0.10	0.71	0.71	0.90
Juiciness	5.95	6.25	6.18	6.40	0.11	0.11	0.03	0.76
Tenderness	5.65	6.50	5.98	6.42	0.14	0.39	<0.01	0.15
Acceptability	6.31	6.57	6.41	6.74	0.12	0.27	0.02	0.76
Ham
Color	6.88	6.80	6.77	7.04	0.08	0.43	0.29	0.05
Aroma	6.63	7.15	6.73	7.04	0.07	0.86	<0.01	0.12
Taste	6.58	7.04	6.61	7.02	0.09	0.95	<0.01	0.85
Juiciness	6.20	6.92	6.55	6.99	0.15	0.18	<0.01	0.37
Tenderness	6.00	6.79	5.86	7.19	0.20	0.52	<0.01	0.19
Acceptability	6.51	7.12	6.50	7.10	0.11	0.87	<0.01	0.96