Table 5. Comparison of sensory evaluation of pork at different androstenone concentrations of porcine M. subscapularis muscle

Variable	LC (n = 9)	MC (n = 7)	HC (n = 10)
Boar taint¹⁾	5.29 ± 0.25^b2)	5.47 ± 0.13^ab	5.65 ± 0.14^a
Gravy flavor preference³⁾	4.55 ± 0.10^a	4.29 ± 0.08^b	4.16 ± 0.03^b
Meat boar taint¹⁾	5.41 ± 0.05^b	5.57 ± 0.08^ab	5.69 ± 0.04^a
Meat flavor preference³⁾	4.59 ± 0.03^a	4.47 ± 0.01^ab	4.20 ± 0.01^b

Boar odor attributes are scored on a 9-point scale where1 point very weak ~ 5 points (control) ~ 9 points very strong.
The results are represented as the mean ± SE.
Flavor preference attributes are scored on a 9-point scale where 1 point very bad - 5 points (control) - 9 points very good.
Means with different superscripts differ (p <0.05).
LC, low concentration; MC, medium concentration; HC, high concentration.