Table 4 Survey of consumer preference of marinated pork ham

Variables	Color	Tenderness	Flavor	Sourness	Juiciness	Overall preference
Control	3.59±1.66^1)b	6.47±1.74^a	4.65±1.69^NS	5.94±2.01^NS	5.88±1.36^NS	5.18±1.59^b
T₁	5.76±1.20^a	7.24±1.03^a	6.18±1.67	5.94±1.78	6.41±1.62	6.06±1.52^ab
T₂	6.19±1.22^a	6.56±1.86^a	5.81±2.04	5.94±1.95	6.81±1.56	6.76±1.64^a
T₃	5.82±1.07^a	6.18±2.04^ab	5.41±1.00	5.47±1.42	6.00±1.54	5.76±1.39^ab
T₄	6.00±1.27^a	5.29±0.85^b	5.24±1.25	5.29±1.57	6.12±1.41	5.59±1.28^b
F-value	11.658^***	3.501^*	2.446	0.580	1.335	2.694^*

¹⁾ Values are mean±standard deviation.
Data with different superscript letters in the same column are significantly different, as analyzed by Duncan’s multiple-range test (p<0.05).
^* p<0.05
^*** p<0.001.
Control, non-marinated; T₁, 4°C for 1 h at 98.81% vacuum; T₂, 4°C for 1 h without vacuum; T₃, 20°C for 1 h at 98.81% vacuum; T₄, 20°C for 1 h without vacuum; NS, not significant.