Table 5 Sensory evaluation of standard and sow pork

Items	Standard pork			Sow pork
Items	Loin	Tenderloin	Hind legs	Loin	Tenderloin	Hind legs
Color	8.1±0.83^b	8.2±0.74^ab	8.5±0.80^a	7.4±1.11^c	8.0±1.18^b	8.3±0.90^a
Flavor	8.7±0.64^NS	8.6±0.66	8.7±0.90	8.2±1.07^NS	8.3±0.90	8.3±0.78
Tenderness	8.2±0.97^ab	7.9±0.94^b	8.5±0.80^a	7.7±0.64^b	8.5±0.80^a	7.4±0.66^b
Juiciness	7.7±1.00^NS	8.0±0.89	8.0±1.00	8.3±0.64^NS	7.7±1.00	8.1±0.94
Off-flavor	9.0±0.77^NS	8.8±0.87	8.7±0.90	8.6±0.80^NS	8.9±1.13	8.9±0.83
Overall acceptability	8.2±0.60^ab	8.5±0.67^a	8.7±0.78^a	7.7±1.10^c	8.3±0.78^ab	8.3±0.64^ab

^a–d Values with different superscripts are significantly different (p<0.05).
^NS Not significant.