. 2019 May 27;32(12):1923–1932. doi: 10.5713/ajas.19.0084

Table 3.

Effects of visual marbling level (VML), categorized as low (LM, score 1–2), moderate (MM, score 3–4), and high (HM, score 5–6) according to the US National Pork Board [23] standard, on consumer responses (n = 389) on sensory eating acceptability¹⁾, VML liking¹⁾, and purchase intent²⁾ of pork Longissimus dorsi chops

Items	VML			SEM	p-value

	LM (n = 15)	MM (n = 15)	HM (n = 15)
Tenderness liking¹⁾	6.58^b	6.58^b	6.85^a	0.05	0.046
Juiciness liking¹⁾	6.33	6.27	6.53	0.05	0.111
Oiliness liking¹⁾	6.13	6.19	6.34	0.06	0.267
Overall flavor liking¹⁾	6.41	6.38	6.46	0.05	0.851
Overall liking¹⁾	6.48	6.49	6.66	0.05	0.290
VML liking¹⁾	6.64^ab	6.86^a	6.50^b	0.05	0.017
Purchase intent²⁾	74.04^b	83.03^a	68.38^c	0.00	0.000

SEM, standard error of mean.

¹⁾

Rated on a 9-point verbal hedonic scale, where 9 = like extremely, 5 = neither like nor dislike, and 1 = dislike extremely.

²⁾

Percentage of consumers who claimed probably and definitely would buy, based on a 5-point verbal scale, where 5 = definitely would buy, 4 = probably would buy, 3 = might or might not buy, 2 = probably would not buy, and 1 = definitely would not buy.

^a–c

Means in a row with different letters are significantly different (p<0.05).