Table 4.
Sensory evaluation of M. longissimus dorsi muscles in LYD and KNP breeds
| Breeds Items | LYD | KNP | Overall mean | t-values |
|---|---|---|---|---|
| Visual color | 8.25 ± 0.40 | 8.56 ± 0.56 | 8.41 ± 0.48 | −1.55NS |
| Flavor | 7.88 ± 0.86 | 8.79 ± 0.62 | 8.34 ± 0.74 | −3.00** |
| Tenderness | 9.08 ± 0.29 | 8.42 ± 0.73 | 8.75 ± 0.51 | − 2.92** |
| Juiciness | 8.98 ± 0.59 | 7.90 ± 0.64 | 8.44 ± 0.62 | − 4.26*** |
| Off-flavor | 8.67 ± 0.50 | 8.79 ± 0.39 | 8.73 ± 0.45 | − 0.52NS |
| Overall acceptability | 8.13 ± 0.68 | 9.29 ± 0.33 | 8.71 ± 0.51 | − 5.34*** |
Means and standard deviations were denoted by Likert′s scale (10 = very excellent, 1 = very poor)
**p < 0.01, ***p < 0.001, NSNon-significant (p > 0.05)