Cook time (min.) Initial tenderness Initial juiciness Salt intensity Flavour desirability Pork flavour Off-flavours Sustained juiciness Overall tenderness Overall palatability CON 18.25a 6.91 5.32a 5.04a 4.71 4.46 1.14a 5.77 7.25 4.18 SF 14.87b 6.73 5.77ab 5.22a 4.75 4.43 1.16a 6.07 7.31 4.27 DHA 15.25b 7.11 6.39b 4.61b 4.62 4.20 0.75b 6.23 7.45 4.25 SEM 0.039 0.037 0.025 0.096 0.832 0.595 0.052 0.265 0.175 0.926 abMeans with column with unique superscript differ significantly (P>0.05). SEM;standard error of means within column. Tenderness (9=extremely tender to 1=extremely tough); juiciness (9=extremely juicy to 1 extremely dry); flavour, pork flavour, palatability and sustained juiciness, overall tenderness and overall palatability (9=extremely desirable to 1=not desirable). Off flavour and salt intensity (9=extremely intense to 1=none).

Table 5: Panellist assessmenton cooked loin chops for, tenderness, juiciness, saltiness, and overall palatability between injection treatments.