Table 5. Appearance evaluation on three different samples of three pork cuts by panels

	A	B	C	SEM¹⁾
Belly
Meat lightness²⁾	3.79^c	4.25^b	4.58^a	0.077
Meat redness²⁾	4.71^a	4.42^b	4.00^c	0.074
Visible fat proportion²⁾	4.54^b	4.59^b	5.59^a	0.079
Fat distribution²⁾	4.66^a	4.53^a	3.01^b	0.095
Boston butt
Meat lightness	4.27^a	3.61^b	4.41^a	0.083
Meat redness	4.43^b	4.72^a	4.34^b	0.076
Visible fat proportion	4.71^a	4.46^b	4.70^a	0.070
Fat distribution	4.26^b	4.42^ab	4.55^a	0.080
Loin
Meat lightness	4.61^b	3.02^c	4.98^a	0.077
Meat redness	3.70^b	4.80^a	3.86^b	0.092
Visible fat proportion	4.04^b	2.96^c	4.50^a	0.087
Fat distribution	4.21	4.06	4.25	0.089

n = 633.
Analyzed using a 7-point hedonic scale for lightness (1, extremely dark; 7, extremely light), redness (1, extremely pinkish; 7, extremely reddish), visible fat proportion (1, extremely low; 7, extremely high), fat distribution (1, extremely undistributed; 7, extremely distributed).
Different letters within the same row differ significantly (p < 0.05).