A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis
Table 1
Values of sensory attributes for the three foal groups (means ± standard deviations of eight qualifications).
FES
1.5SES
3SES
SEM
value
Red colour
4.36 ± 0.47
4.71 ± 0.74
4.88 ± 0.56
0.12
0.233
Marbling
3.46 ± 0.95
3.35 ± 1.10
4.06 ± 0.74
0.19
0.291
Odour intensity
4.37 ± 1.08
4.53 ± 0.64
4.52 ± 1.06
0.18
0.931
Sweetness
3.62 ± 1.24
3.52 ± 1.11
4.42 ± 1.53
0.26
0.341
Springiness
3.90 ± 0.68
4.32 ± 1.31
5.01 ± 1.08
0.22
0.131
Hardness
3.82 ± 0.94
4.42 ± 0.62
4.00 ± 0.50
0.14
0.251
Chewiness
4.31 ± 0.41
4.00 ± 1.18
4.58 ± 1.18
0.20
0.510
Juiciness
4.27 ± 0.74
4.12 ± 0.62
4.81 ± 0.49
0.13
0.094
FES: Freedom Extensive System; 1.5SES: Semi-Extensive System with 1.5 kg of fodder/foal-day; 3SES: Semi-Extensive System with 3 kg of fodder/foal-day. SEM: standard error of mean.
