Table 5.
Effect of different aging treatments on consumer sensory panel (n = 120) for likeness, acceptability, and perceived quality of pork loins (M. Longissimus lumborum) aged for 21 days.
| Traits | WA | DA | UDA | SEM | p-Value |
|---|---|---|---|---|---|
| Likeness | |||||
| Flavor | 63.79 | 62.15 | 61.03 | 2.43 | 0.6184 |
| Tenderness | 61.53 | 61.80 | 60.78 | 3.04 | 0.9621 |
| Juiciness | 66.02 | 65.31 | 67.31 | 2.38 | 0.7876 |
| Overall | 62.99 | 62.72 | 63.89 | 2.60 | 0.9315 |
| Acceptability | |||||
| Tenderness Acceptability | 85.26 | 87.52 | 88.14 | 3.59 | 0.7950 |
| Juiciness Acceptability | 76.29 | 77.70 | 79.14 | 4.52 | 0.8762 |
| Flavor Acceptability | 86.26 | 82.33 | 84.14 | 3.77 | 0.7152 |
| Overall Acceptability | 82.14 | 83.62 | 85.09 | 3.62 | 0.8366 |
| Perceived Quality | |||||
| Unsatisfactory Quality | 13.82 | 15.47 | 13.82 | 3.48 | 0.9146 |
| Everyday Quality | 48.22 | 50.85 | 48.22 | 4.90 | 0.8981 |
| Better Than Everyday Quality | 25.25 | 30.68 | 30.39 | 4.36 | 0.5861 |
| Premium Quality | 8.00 a | 1.23 b | 4.49 a,b | 3.05 | 0.0416 |
a,b Different superscript letters indicated a significant difference between the different aging methods (p < 0.05). Different aging treatments: wet-aging (WA), conventional dry-aging (DA) and UV-light dry-aging (UDA). SEM: standard error of means.