Figure 2.

Schematic representation of the sample preparation for sensory evaluation and texture profile analysis (A) and Warner Bratzler shear force (B). The samples for each measurement were cut parallel to the longitudinal orientation of the muscle fiber without cooked surface from each cooked pork loin chop. Then, 15 mm cube samples were obtained for sensory evaluation and texture profile analysis. The samples were measured perpendicular to the muscle fiber orientation. Slight modification of Hansen et al. (2004).