Table 4.
Regression coefficients estimated by multiple regression of sensory panel variables on the physical properties of meat in Iberian and F1 Large White × Landrace pigs finished extensively or intensively, and coefficient of determination of the prediction model1
| Sensory panel variables2 | |||||
|---|---|---|---|---|---|
| Physical properties | Juiciness | Tenderness | Flavor intensity | Flavor acceptability | Global acceptability |
| Intercept | 4.458 (0) | 4.029 (0) | 2.944 (0) | 4.384 (0) | 3.838 (0) |
| Marbling | 0.509 (0.863)** | 0.393 (0.767)** | 0.154 (0.575)* | 0.232 (0.664)** | 0.308 (0.679)** |
| Cooking loss | 0.101 (0.481)* | 0.082 (0.573)* | 0.114 (0.612)** | ||
| Drip loss | −0.058 (−0.312)† | ||||
| Shear force | −0.169 (−0.200)† | −0.287 (−0.392)* | −0.204 (−0.410)† | −0.250 (−0.385)* | |
| R 2 | 0.834 | 0.689 | 0.332 | 0.588 | 0.787 |
Standardized coefficients are in brackets.
1Physical variables were retained in the backward elimination procedure model if P < 0.10.
2All sensory panel variables scored in a scale of 1 to 8 (higher values desirable).
†P < 0.10, *P < 0.05, and **P < 0.01 represent the significance of regression coefficients.