From: Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour
Day 1 | Retail display | Marbling | Color | Injection stripes | Visual discoloration | Off odours | Odour unacceptability |
---|---|---|---|---|---|---|---|
CON | 3.93a | 2.38 | 3.91 | 3.09a | 1.01 | 1.23 | 2.13a |
SF | 4.02a | 2.91 | 3.45 | 3.25a | 1.02 | 1.13 | 1.48a |
DHA | 3.80a | 2.43 | 3.57 | 3.05a | 1.02 | 1.18 | 1.80a |
SEM | 0.834 | 0.049 | 0.162 | 0.867 | 0.909 | 0.364 | 0.404 |
Day 3 | |||||||
CON | 2.57b | 2.55 | 3.80 | 4.54b | 1.07 | 1.25 | 2.09a |
SF | 2.57b | 3.02 | 3.52 | 4.28b | 1.04 | 1.34 | 2.46b |
DHA | 2.48b | 2.69 | 3.52 | 4.23b | 1.21 | 1.23 | 2.30b |
SEM | 0.926 | 0.149 | 0.311 | 0.676 | 0.287 | 0.359 | 0.677 |