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).