Table 6.
Sensory evaluations of the five types of pork.
| Parameter | MBP | TBP | PPP | YNP | WP |
|---|---|---|---|---|---|
| Flavor | 14.66 ± 1.88 a | 14.66 ± 0.67 a | 15.33 ± 1.68 a | 14.33 ± 2.17 a | 14.33 ± 0.66 a |
| Meaty taste | 14.43 ± 1.00 a | 14.69 ± 0.85 a | 14.00 ± 2.57 a | 15.00 ± 0.57 a | 14.88 ± 1.33 a |
| Springiness | 14.33 ± 1.20 a | 14.33 ± 0.88 a | 16.00 ± 1.37 a | 14.66 ± 1.33 a | 14.33 ± 2.19 a |
| Appearance | 15.60 ± 1.33 a | 15.66 ± 2.16 a | 16.72 ± 1.73 a | 14.66 ± 2.51 a | 15.11 ± 2.57 a |
Means in the same row with different letters differ significantly (p < 0.05); MBP, manor black pigs; TBP, Tibetan black pigs; PPP, Pipa pigs; YNP, Yihao native pigs; and WP, white pigs.