Table 5. Sensory evaluation of loins and bellies from different three-way crossbreds.
YLD2 | YCY | YBD | SEM3 | |
---|---|---|---|---|
-Loin- | ||||
Color1 | 5.38 | 5.25 | 4.53 | 0.16 |
Flavor | 5.34a | 4.75b | 4.75b | 0.21 |
Tenderness | 6.00a | 4.93b | 5.11b | 0.26 |
Juiciness | 5.39a | 4.90b | 4.83b | 0.23 |
Preference | 5.19a | 4.73b | 4.56b | 0.27 |
-Belly- | ||||
Color | 6.03a | 5.58b | 5.56b | 0.14 |
Flavor | 6.16a | 5.25b | 5.44b | 0.19 |
Tenderness | 6.38a | 5.58b | 5.97b | 0.16 |
Juiciness | 6.53a | 5.80b | 5.83b | 0.15 |
Preference | 6.16a | 5.95b | 5.81b | 0.16 |
11, extremely bad ~ 9, extremely good
2YLD, Yorkshire × Landrace × Duroc; YCY, Yorkshire × Chester White × Yorkshire; YBD, Yorkshire × Berkshire × Duroc
3Standard error of the means (n=20)
a-bFigures with different letters within the same row differ significantly (p<0.05)