Table 4. Comparison of sensory evaluation* of longissimus muscles of pigs in Korea

Traits		Duroc	Landrace	Yorkshire	Crossbred
Fresh	Color	2.65±0.58	3.00±0.61	2.87±0.53	2.75±0.69
	Marbling	2.68±0.65a	2.01±0.40b	2.15±0.47b	1.76±0.63b
	Hardness	2.83±0.71	2.76±0.57	2.68±0.73	2.88±0.76
Cooked	Juiciness	2.25±0.62	2.45±0.63	2.68±0.55	2.58±0.72
	Tenderness	3.06±0.21	2.37±0.59	2.38±0.65	2.30±0.48
	Flavor	2.53±0.66	2.14±0.49	2.33±0.51	2.58±0.48
	Overall acceptability	2.62±0.65	2.00±0.41	2.48±0.40	2.63±0.50