Table 2.

Descriptive statistics for sensory evaluation and instrumental measurements of pork loin tenderness (n = 380)

	Mean±SD	Minimum	Maximum	CV
Sensory evaluation
Softness	2.89±0.60	1.03	4.70	20.76
Initial tenderness	2.76±0.65	1.00	4.23	23.60
Chewiness	2.88±0.59	1.03	4.48	20.61
Rate of breakdown	2.78±0.52	1.13	4.17	18.84
Amount of perceptible residue	3.27±0.35	2.20	4.21	10.68
Juiciness	2.90±0.53	1.50	4.23	18.29
Mouth coating	2.74±0.31	1.83	3.60	11.17
WBS (N)	51.58±16.2	22.47	113.8	31.48
TPA parameters
Hardness (N)	29.54±5.37	17.25	46.45	18.19
Cohesiveness	0.45±0.04	0.26	0.61	9.16
Springiness	0.92±0.09	0.55	1.36	9.68
Gumminess	13.56±3.36	5.87	24.20	24.80
Chewiness	12.46±2.76	5.82	24.34	22.16

SD, standard deviation; CV, coefficient of variation; WBS, Warner-Bratzler shear force; TPA, texture profile analysis.