Table 4.

Regression models of sensory evaluation for pork loin tenderness using WBS (n = 380)

Regression models	R2	Significance
Softness = 3.226 (0.102)−0.007 (0.002)×WBS	0.031	***
Initial tenderness = 3.221 (0.109)−0.009 (0.002)×WBS	0.051	***
Chewiness = 3.390 (0.099)−0.010 (0.002)×WBS	0.072	***
Rate of breakdown = 3.221 (0.087)−0.008 (0.002)×WBS	0.069	***
Amount of perceptible residue = 3.225 (0.060)−0.000 (0.001)×WBS	0.001	NS
Juiciness = 2.728 (0.091)+0.003 (0.002)×WBS	0.010	NS
Mouth coating = 2.765 (0.053)−0.000 (0.000)×WBS	0.000	NS

WBS, Warner-Bratzler shear force.

Values in parenthesis are the standard error of the estimate for the corresponding regression coefficients

Levels of significance: NS, not significant;

^***p<0.001.