## 3 Results and Discussion
### Sensory Evaluation
#### 3.1.1 Panel dominance curves
Browned was dominant in almost all knuckle samples (except FK-C7 (2)) between 2 and 5 s and FK-P7 (4) had higher (80%) dominance rate compared to others. The livery was only dominant in FK-C7 (2) and FK-P7 (4) samples, between 6 and 8 s, and 8 and 10 s, respectively. Oxidized was dominant in FK-C7 (2) and FK-P0 (3) from 10 s and became dominant after 16 s in FK-C0 (1). Oxidized also fluctuated around the significant level in FK-P7 (4). In loin cut (5-8) samples, meaty was dominant in all samples and then dramatically dropped to above chance level at 2 s. Livery was only dominant at 9 s in FL-P0 (7) sample. Juicy in FL-C7 (6) sample was dominant from 4 to 10 s and then dropped to above chance level. In rump cuts (9-12), browned attribute in FR-C0 (9), FR-C7 (10), and FR-P0 (11) samples was dominant from 3 to 5 s. The browned attribute in FR-P7 (12) (3.0-8.0 s) had longer duration compared to other rump cuts. Juicy was only dominant in FR-C0 (9) and FR-P7 (12) samples between 5 and 8 s. In addition, livery was only dominant in FR-P7 (12) between 5 and 12 s. For all rib cut samples (13-16), meaty was the most dominant at the start of mastication and then decreased to below chance level in the first 10 s. FRib-C7 (14) sample was only significantly dominant in juicy attribute from 5 to 10 s. Livery was only dominant in FRib-P7 (16) sample from 8 to 15 s. The oxidized attribute became dominant at 10 s in FRib-C0 (13) and FRib-C7 (14) samples, while in FRib-P0 (15) and FRib-P7 (16) samples oxidized became dominant at 12 s. For shank cut (17-20) samples, browned attribute in FSk-C0 (17) and FSk-P7 (20) samples were dominant from 2 to 4 s. It can be seen that the browned attribute in FSk-P0 (12) (2.0-7.0 s) had a longer duration compared to FSk-C0 (17) and FSk-P7 (20) samples. Livery was only dominant in FSk-C7 (18) sample from 5 to 8 s. In the shoulder cut samples (21-24), meaty was initially dominant until 3 s. However, for FSd-P7 (24) sample, meaty was additionally 2 s longer (0-5.4 s). Browned attribute in FSd-C0 (21) and FSd-C7 (22) samples was dominant from 3 to 5 s. It can be seen that the browned attribute FSd-C0 (21) and FSd-P0 (23) (1.7-3.0 s) lasted for a shorter duration compared to FSd-C7 (22) (0.8-7.5 s) and FSd-P7 (24) (5.2-9.2 s) samples. Livery was only dominant for FSd-P0 (23) and FSd-P7 (24) samples, from 6 to 7 s and 10-12 s, respectively. Oxidized was dominant in FSd-C0 (21) and FSd-C7 (22) samples that increased at 9 s and remained stable thereafter with small fluctuations until the end of mastication. However, FSd-P0 (23) and FSd-P7 (24) oxidized increased in dominance after 12 s, and in FSd-C7 (22) sample dropped to just below significance level after the 50 s. In the topside cut (25-28), meaty attribute in FT-C0 (25), FT-C7 (26), and FT-P0 (27) samples was dominant from 0 to 4 s. It can be seen that the browned attribute in FT-P7 (28) (0-6.0 s) had longer duration compared to other topside samples. Browned attribute was significant in FT-C0 (25), FT-C7 (26), and FT-P0 (27) between 2 and 5 s. The juicy attribute was only dominant in FT-C0 (25) and FT-P0 (27) between 4-7 s and 6-9 s. Oxidized attribute in FT-C0 (25) was dominant between 6 and 40 s, which was at least 35 s shorter in duration compared to FT-C7 (26) (10.0-80.0 s), FT-P0 (27) (15.0-80.0 s), and FT-P7 (28) (12.0-80.0 s).