Table 6.

Proportion of variation in sensory evaluation of pork loin tenderness explained by WBS and TPA parameters using stepwise regression (n = 380)

	Sensory evaluation
	Soft	IT	Chew	Break	Residue	Juiciness	Coating
WBS				0.5	1.2	4.3***	1.2*
TPA parameters
Hardness	15.11***	16.9***	18.5***	15.6***	6.6***	2.4**	5.2***
Cohesiveness							0.5
Springiness		1.2				1.3*	1.0*
Gumminess
Chewiness
Cumulative contribution	15.1	18.1	18.5	16.1	7.8	8.0	7.9

WBS, Warner-Bratzler shear force; TPA, Texture profile analysis; Soft, softness; IT, initial tenderness; Chew, chewiness; Break, rate of breakdown; Residue, amount of perceptible residue; Coating, mouth coating.

¹Percentage of partial R².

Levels of significance:

^*p<0.05,

^**p<0.01,

^***p<0.001.