Table 4. Sensory quality characteristics of the porcine longissimus dorsi muscle in groups defined by the live weight

Live weight
Level of significance
Light Medium Heavy
Softness 5.98 (0.47)1 5.91 (0.53) 6.22 (0.71) NS
Initial tenderness 5.78 (0.49) 5.73 (0.56) 5.99 (0.74) NS
Chewiness 5.75 (0.52) 5.91 (0.58) 6.30 (0.77) NS
Rate of breakdown 5.59 (0.40) 5.76 (0.44) 5.48 (0.61) NS
Mouth coating 3.67 (0.20) 4.04 (0.22) 3.63 (0.36) NS
Amount of perceptible residue 5.66 (0.21) 5.57 (0.23) 4.93 (0.37) NS
Juiciness 5.23 (0.22) 5.50 (0.24) 5.35 (0.38) NS
Flavor intensity 6.23 (0.21) 6.19 (0.24) 5.78 (0.38) NS
Off-flavor intensity 5.95 (0.16) 5.97 (0.18) 6.26 (0.31) NS