Table 4 Sensory evaluation between loins of crossbred pigs sired either Duroc or synthetic breed based on Korean native breed
| Items | Breed1) | Sex | Significance |
| LYD | LYW | Castrate | Gilt | Breed | Sex | Breed×Sex |
| Color | 5.56±0.482) | 5.89±0.44 | 5.58±0.37 | 5.88±0.55 | * | * | ns |
| Flavor | 5.52±0.62 | 5.96±0.74 | 5.46±0.54 | 6.04±0.75 | * | ** | ns |
| Tenderness | 5.74±1.12 | 6.23±1.69 | 5.94±1.65 | 6.03±1.22 | ns | ns | ns |
| Juiciness | 5.53±1.08 | 5.94±1.06 | 5.55±0.86 | 5.93±1.26 | ns | ns | ns |
| Overall liking | 5.64±1.19 | 6.01±1.08 | 5.62±0.95 | 6.04±1.30 | ns | ns | ns |
1) LYD, Landrace×Yorkshire×Duroc; LYW, Landrace×Yorkshire×Woori black pig based on Korean native breed.
2) 1, deeply dislike; 5, moderately liked; 9, deeply liked. Values are mean±standard error.
* p<0.05
** p<0.01.
ns, not significant.