Table 3. Appearance and preference evaluation of three different pork cuts by panels
Traits | Belly | Boston butt | Loin | SEM1) |
Appearance |
Meat lightness2) | 4.21 | 4.10 | 4.20 | 0.048 |
Meat redness2) | 4.38a | 4.49a | 4.12b | 0.048 |
Visible fat proportion2) | 4.91a | 4.62b | 3.83c | 0.047 |
Fat distribution2) | 4.07b | 4.41a | 4.18b | 0.053 |
Preference |
Meat color2) | 4.35 | 4.48 | 4.49 | 0.047 |
Fat distribution2) | 4.09b | 4.45a | 4.45a | 0.051 |
Overall acceptability2) | 4.24b | 4.45a | 4.53a | 0.052 |
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); and each preference/overall acceptability (1, dislike extremely; 7, like extremely).
Different letters within the same row differ significantly (p < 0.05).