. 2016 Feb 24;29(4):555–563. doi: 10.5713/ajas.15.0396

Table 6.

Sensory grading¹ of cooked meat and meat products

Diet type	Corn	White rice	Purple rice	SEM	p-value
Unprocessed loin chops
Firmness	7.21^b	7.42^a	7.51^a	0.052	0.049
Flavor	6.06	5.80	6.00	0.109	0.74
Juiciness	5.47^a	3.83^b	5.61^a	0.098	<0.001
Tenderness	6.08^a	5.03^b	5.90^a	0.084	<0.001
Overall acceptability	6.26^a	5.82^b	6.11^a	0.089	0.048
Cured loin chops
Firmness	7.44	7.47	7.50	0.022	0.25
Flavor	6.36	6.72	6.36	0.060	0.31
Juiciness	5.25	4.97	5.58	0.146	0.49
Tenderness	6.06	6.00	6.36	0.155	0.51
Odor	4.86	4.81	4.73	0.113	0.22
Color	5.67	5.74	6.08	0.167	0.29
Overall acceptability	6.33	6.50	6.78	0.067	0.37
Smoked bacon
Firmness	7.36	7.11	7.33	0.009	0.90
Flavor	6.97^ab	6.61^b	7.08^a	0.018	0.047
Juiciness	5.86	6.17	5.83	0.041	0.42
Tenderness	6.19	6.28	6.14	0.027	0.82
Odor	4.86	4.81	5.36	0.113	0.42
Color	4.67^b	5.28^ab	6.25^a	0.167	0.046
Overall acceptability	6.83^ab	6.58^b	7.00^a	0.016	0.031

SEM, standard error of the mean (n = 10, number of replicates).

Scale 1–9 (from 1 = dislike extremely to 5 = neither positive nor negative to 9 = like extremely).

^a–b

Within row, means without a common superscript differ (p>0.05).