Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.

Foods · 2022 · PMC9455266 · PMID 36076889

Europe PMC DOI

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closest p · 0.2× alpha

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highly significantp < 0.01actually significant

The results in Table 10 indicated that there were highly significant correlations ( p < 0.01) between moisture content and b * (0.961), EUC and meaty taste (0.976), SFA and MUFA (0.997), a * and umami amino acids (−0.984), SFA and sensory springiness (0.972), MUFA and sensory springiness (0.969), flavor and meaty taste (−0.962), and flavor and appearance (0.973).

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