Table 5.
Mean scores (7-points scale) for sensorial traits of pork meat as affect by quality grade
| Items | QG1+ | QG1 | QG2 |
|---|---|---|---|
| Color | 4.47±0.10 | 4.62±0.09 | 4.48±0.09 |
| Flavor | 4.33±0.07a | 4.02±0.08b | 3.84±0.06b |
| Juiciness | 3.51±0.07a | 3.33±0.08ab | 3.26±0.07b |
| Tenderness | 4.05±0.10a | 3.44±0.09b | 3.28±0.08b |
| Acceptability | 3.97±0.06a | 3.47±0.08b | 3.46±0.07b |
QG1+, quality grade 1+; QG1, quality grade 1; QG2, quality grade 2.
Means±standard errors; the mean values were calculated using 7-point scale (7 = extremely like; 6 = like very much; 5 = like moderately; 4 = neither like nor dislike; 3 = dislike moderately; 2 = dislike very much; and 1 = dislike extremely).
a,b
Means within a same row with different letters are significantly different (p<0.05).