Table 1.
Population summary statistics of fresh (not cooked) pork quality measurements of loins used to provide chops for sensory evaluation 1.
| Variable | Number | Mean | Minimum | Maximum | SD | CV |
|---|---|---|---|---|---|---|
| Subjective evaluations 2 | ||||||
| Visual color | 12 | 3.58 | 2.5 | 4.5 | 0.60 | 16.65 |
| Visual marbling | 12 | 2.58 | 1.5 | 3.5 | 0.60 | 23.10 |
| Subjective firmness | 12 | 2.67 | 2.0 | 3.0 | 0.49 | 18.46 |
| Instrumental color 3 | ||||||
| Lightness, L* | 12 | 48.89 | 43.90 | 52.54 | 2.98 | 6.10 |
| Redness, a* | 12 | 5.85 | 4.38 | 8.10 | 1.29 | 22.04 |
| Yellowness, b* | 12 | 5.33 | 2.80 | 7.01 | 1.23 | 23.12 |
| Ultimate pH | 12 | 5.70 | 5.50 | 6.08 | 0.21 | 3.61 |
1 Measurements were collected on chop 1 of each loin. 2 National Pork Producers Council (NPPC) color using the 1999 standards, half point scale where 1 = visually palest color and 6 = visually darkest color and where 1 = visually the least marbling and 6 = visually the most marbling. NPPC firmness using the 1991 standard where 1 = softest and 6 = firmest. 3 L* measures darkness to lightness (greater L* indicates a lighter color), a* measures redness (greater a* value indicates a redder color), and b* measures yellowness (greater b* value indicates a more yellow color).