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Table 3 Panellist assessment of raw loin chops for retail display, visual marbling, color, striping, and odours between injection treatments

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

  1. abcMeans within column with unique superscript differ significantly (P < 0.05). SEM; standard error of the mean.
  2. Retail display (8 = extremely desirable to 1 = extremely undesirable).
  3. Marbling (6 = abundant to 1 = devoid).
  4. Color (6 = dark purple to 1 = white).
  5. Injection stripes (7 = 100% to 1 = none).
  6. Visual discoloration (7 = brown to 1 = none).
  7. Off odours (4 = prevalent to 1 = none).
  8. Odour acceptability (5 = unacceptable to 1 = acceptable).