Table 5. Effects of the slaughter weight of finishing pigs on sensory attributes of their muscles1)
Item | Av (115 kg) | Hi (125 kg) | XHi (135 kg) | SEM | p-value |
B | G | B | G | B | G | SW | S | SW×S |
Fresh muscle |
Longissimus dorsimuscle |
Color | 6.60 | 6.38 | 6.50 | 6.83 | 6.69 | 6.48 | 0.17 | 0.58 | 0.82 | 0.19 |
Aroma | 6.93 | 6.83 | 6.60 | 6.79 | 6.74 | 6.60 | 0.09 | 0.04 | 0.83 | 0.14 |
Odor | 6.93 | 6.88 | 6.69 | 6.79 | 6.62 | 6.74 | 0.06 | < 0.01 | 0.23 | 0.28 |
Drip loss2) | 6.93 | 6.86 | 6.81 | 6.76 | 6.76 | 6.71 | 0.07 | 0.07 | 0.31 | 0.98 |
Marbling | 6.79 | 6.76 | 6.76 | 6.67 | 6.83 | 6.60 | 0.19 | 0.94 | 0.45 | 0.85 |
Acceptability | 6.93 | 6.71 | 6.52 | 6.79 | 6.74 | 6.62 | 0.12 | 0.36 | 0.82 | 0.15 |
Semimembranosus muscle |
Color | 6.48 | 6.71 | 6.48 | 6.67 | 6.57 | 6.41 | 0.16 | 0.78 | 0.50 | 0.39 |
Aroma | 6.62 | 6.71 | 6.57 | 6.81 | 6.55 | 6.50 | 0.08 | 0.08 | 0.14 | 0.19 |
Odor | 6.71 | 6.79 | 6.60 | 6.81 | 6.45 | 6.55 | 0.09 | 0.02 | 0.09 | 0.69 |
Drip loss | 6.43 | 6.67 | 6.57 | 6.86 | 6.81 | 6.83 | 0.11 | 0.06 | 0.05 | 0.47 |
Marbling | 6.71 | 6.86 | 6.50 | 6.76 | 6.62 | 6.50 | 0.15 | 0.33 | 0.45 | 0.45 |
Acceptability | 6.52ab | 6.83a | 6.41b | 6.76a | 6.57ab | 6.40b | 0.11 | 0.23 | 0.07 | 0.04 |
Cooked muscle |
Longissimus dorsimuscle |
Color | 6.62 | 6.64 | 6.86 | 6.79 | 6.76 | 6.86 | 0.04 | < 0.01 | 0.65 | 0.16 |
Aroma | 6.74 | 6.64 | 6.67 | 6.69 | 6.67 | 6.69 | 0.05 | 0.96 | 0.70 | 0.41 |
Flavor | 6.93 | 6.76 | 6.81 | 6.74 | 6.90 | 6.69 | 0.09 | 0.72 | 0.05 | 0.72 |
Juiciness | 6.24b | 6.33ab | 6.24b | 6.71a | 6.76a | 6.33ab | 0.15 | 0.22 | 0.70 | 0.02 |
Tenderness | 6.86 | 6.83 | 6.38 | 6.93 | 6.83 | 6.71 | 0.22 | 0.68 | 0.46 | 0.27 |
Acceptability | 6.60 | 6.74 | 6.36 | 6.81 | 6.81 | 6.60 | 0.16 | 0.77 | 0.36 | 0.15 |
Semimembranosus muscle |
Color | 6.74 | 6.69 | 6.67 | 6.74 | 6.67 | 6.71 | 0.06 | 0.92 | 0.63 | 0.58 |
Aroma | 6.67 | 6.62 | 6.60 | 6.42 | 6.50 | 6.62 | 0.06 | 0.32 | 0.39 | 0.34 |
Flavor | 6.69 | 6.79 | 6.81 | 6.67 | 6.76 | 6.79 | 0.09 | 0.90 | 0.91 | 0.39 |
Juiciness | 6.38 | 6.33 | 6.48 | 6.31 | 6.40 | 6.36 | 0.12 | 0.95 | 0.36 | 0.81 |
Tenderness | 6.48 | 6.79 | 6.86 | 6.79 | 6.74 | 6.60 | 0.16 | 0.45 | 0.81 | 0.32 |
Acceptability | 6.45 | 6.42 | 6.76 | 6.62 | 6.71 | 6.62 | 0.09 | 0.28 | 0.84 | 0.18 |
Each sensory attribute was scored by seven trained panelists according to a 9-point hedonic scale ranging from 1 for the worst/least to 9 for the best/most, with an exception for drip. Data are means of six animals in each SW × S combination.
Point scores 1 and 9 correspond to the most and least, respectively.
Means in a same row with no common superscript differ (p < 0.05).
Av, average; Hi, high; XHi, extra-high; B, barrow; G, gilt; SW, slaughter weight; S, sex.