Open Access
Tableau 5.
Composition des lipides de la viande.
| Râble | Épaule | Cuisse | |||||
|---|---|---|---|---|---|---|---|
| Standard | Lin | Standard | Lin | Standard | Lin | ||
| Nombre de consommateurs | 60 | 60 | 60 | 60 | 30 | 30 | |
| Global | Moyenne/7 | 4,10 | 4,30 | 4,60 | 4,55 | 4,60 | 4,20 |
| Écart-type | 1,79 | 1,50 | 1,53 | 1,55 | 1,30 | 1,60 | |
| Apparence | Moyenne/7 | 4,25 | 4,70 | 4,50 | 4,45 | 4,80 | 4,70 |
| Écart-type | 1,63 | 1,57 | 1,68 | 1,54 | 1,40 | 1,50 | |
| Odeur | Moyenne/7 | 4,10 | 4,55 | 4,70 | 4,55 | 4,50 | 4,30 |
| Écart-type | 1,70 | 1,56 | 1,48 | 1,46 | 1,40 | 1,50 | |
| Goût | Moyenne/7 | 4,10 | 4,35 | 4,55 | 4,50 | 4,40 | 4,00 |
| Écart-type | 1,74 | 1,63 | 1,57 | 1,64 | 1,40 | 1,50 | |
| Texture | Moyenne/7 | 4,05 | 4,20 | 4,55 | 4,50 | 4,40 | 4,30 |
| Écart-type | 1,75 | 1,75 | 1,61 | 1,70 | 1,50 | 1,60 | |
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