Table 5.
Panellist assessment on cooked loin chops for, tenderness, juiciness, saltiness, and overall palatability between injection treatments
| Cook time (min.) | Initial tenderness | Initial juiciness | Salt intensity | Flavour desirability | Pork flavour | Off-flavours | Sustained juiciness | Overall tenderness | Overall palatability | |
|---|---|---|---|---|---|---|---|---|---|---|
| CON |
18.25a |
6.91 |
5.32a |
5.04a |
4.71 |
4.46 |
1.14a |
5.77 |
7.25 |
4.18 |
| SF |
14.87b |
6.73 |
5.77ab |
5.22a |
4.75 |
4.43 |
1.16a |
6.07 |
7.31 |
4.27 |
| DHA |
15.25b |
7.11 |
6.39b |
4.61b |
4.62 |
4.20 |
0.75b |
6.23 |
7.45 |
4.25 |
| SEM | 0.039 | 0.037 | 0.025 | 0.096 | 0.832 | 0.595 | 0.052 | 0.265 | 0.175 | 0.926 |
abMeans with column with unique superscript differ significantly (P < 0.05). SEM ; standard error of mean.
Tenderness (9 = extremely tender to 1 = extremely tough); juiciness (9 = extremely juicy to 1 extremely dry); flavour, pork flavour, palatability and sustained juiciness, overall tenderness and overall palatability (9 = extremely desirable to 1 = not desirable).
Off flavour and salt intensity (9 = extremely intense to 1 = none).