Table 2. Sensory evaluation for loin and tenderloin ham in standard and sow pork.
| Items | Treatment | t-values | Treatment | t-values | ||
|---|---|---|---|---|---|---|
| Standard loin | Sow loin | Standard tenderloin | Sow tenderloin | |||
| Color | 8.2±0.40 | 7.6±0.80 | –2.01NS | 8.2±0.87 | 7.1±0.70 | –2.95** |
| Flavor | 8.3±0.78 | 7.9±0.70 | –1.14NS | 8.1±0.83 | 8.6±0.48 | 1.56NS |
| Tenderness | 8.8±0.74 | 7.6±0.48 | –4.02*** | 8.0±0.63 | 6.9±0.30 | –4.71*** |
| Juiciness | 8.6±1.01 | 8.2±0.97 | –0.85NS | 8.7±0.64 | 8.1±0.70 | –1.90NS |
| Off-flavor | 8.5±0.80 | 8.7±0.45 | 0.65NS | 8.6±0.48 | 8.2±0.87 | –1.20NS |
| Overall acceptability | 8.3±0.64 | 7.8±0.60 | –1.71NS | 8.9±0.94 | 8.3±0.64 | –1.58NS |
All values are mean±SD.
NS not significant, ** p<0.01, *** p<0.001.