Table 6.
Sensory traits evaluation of grilled longissimus thoracis muscle.
| Control Diet | Fermented Diet | p Value | |
|---|---|---|---|
| Cooked Pork Sensory Traits | |||
| Juiciness | 4.52 ± 0.10 | 4.48 ± 0.13 | 0.56 |
| Tenderness | 4.26 ± 0.22 | 4.73 ± 0.11 | 0.04 |
| Flavor | 4.72 ± 0.07 | 4.96 ± 0.10 | 0.07 |
| Fragrance | 4.79 ± 0.07 | 5.18 ± 0.10 | 0.02 |
| Off-flavors | 5.13 ± 0.07 | 5.27 ± 0.17 | 0.29 |
| Broth freshness | 4.85 ± 0.07 | 5.31 ± 0.10 | 0.01 |
| Color | 4.89 ± 0.09 | 5.15 ± 0.1 | 0.10 |
Values are means ± SEM (n = 8), statistical significance was considered at p < 0.05. Sensory variables were rated using 8-point scales: tenderness (1 = very tough, 8 = very tender), juiciness (1 = very dry, 8 = very juicy), flavor (1 = very poor, 8 = very good), fragrance (1 = very weak, 8 = very strong), off-flavors (1 = very strong, 8 = very weak), broth freshness (1 = very poor, 8 = very strong) and color (1 = pale, 8 = dark purplish red).