## 3 Results
### Sensory Attributes
\begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Sensory Attribute** & **Meat Part** & **Treatment** & **Mean** & **Std. Deviation** \\ \hline \multirow{8}{*}{Smell preference [-]} & \multirow{3}{*}{tenderloin} & without crust & 5.57 & 2.37 \\ \cline{3-5}  & & crust before cooking & 4.15 & 2.60 \\ \cline{3-5}  & & crust after cooking & 5.80 & 2.67 \\ \cline{3-5}  & & without crust & 3.13 & 1.65 \\ \cline{3-5}  & & crust before cooking & 4.90 & 2.86 \\ \cline{3-5}  & & crust after cooking & 5.92 & 2.45 \\ \cline{3-5}  & & without crust & 4.08 & 2.31 \\ \hline \multirow{8}{*}{Colour preference [-]} & \multirow{3}{*}{tenderloin} & crust before cooking & 5.07 & 2.22 \\ \cline{3-5}  & & crust after cooking & 3.07 & 2.16 \\ \cline{3-5}  & & without crust & 6.52 & 2.27 \\ \cline{3-5}  & & crust before cooking & 5.30 & 2.79 \\ \cline{3-5}  & & crust after cooking & 6.88 & 2.53 \\ \hline \multirow{8}{*}{Texture preference [-]} & \multirow{3}{*}{tenderloin} & without crust & 3.97 & 2.20 \\ \cline{3-5}  & & crust before cooking & 7.35 & 2.25 \\ \cline{3-5}  & & crust after cooking & 4.08 & 2.30 \\ \cline{3-5}  & & without crust & 6.82 & 2.08 \\ \cline{3-5}  & & crust before cooking & 8.57 & 2.40 \\ \cline{3-5}  & & crust after cooking & 6.30 & 2.71 \\ \hline \multirow{8}{*}{Fattiness preference [-]} & \multirow{3}{*}{tenderloin} & without crust & 5.27 & 2.93 \\ \cline{3-5}  & & crust before cooking & 3.87 & 2.17 \\ \cline{3-5}  & & crust after cooking & 5.98 & 2.83 \\ \cline{3-5}  & & without crust & 5.77 & 2.84 \\ \cline{3-5}  & & crust before cooking & 7.62 & 3.00 \\ \cline{3-5}  & & crust after cooking & 7.22 & 2.42 \\ \hline \multirow{8}{*}{Taste preference [-]} & \multirow{3}{*}{tenderloin} & without crust & 6.67 & 2.38 \\ \cline{3-5}  & & crust before cooking & 7.07 & 2.65 \\ \cline{3-5}  & & crust after cooking & 7.22 & 2.78 \\ \cline{3-5}  & & without crust & 5.98 & 3.27 \\ \cline{3-5}  & & crust before cooking & 4.13 & 2.12 \\ \cline{3-5}  & & crust after cooking & 6.27 & 2.79 \\ \hline \multirow{8}{*}{Overall characteristics [-]} & \multirow{3}{*}{tenderloin} & without crust & 8.48 & 1.81 \\ \cline{3-5}  & & crust before cooking & 8.60 & 2.21 \\ \cline{3-5}  & & crust after cooking & 6.98 & 1.89 \\ \cline{3-5}  & & without crust & 5.40 & 2.40 \\ \cline{3-5}  & & crust before cooking & 9.08 & 1.88 \\ \cline{3-5}  & & crust after cooking & 8.12 & 2.33 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Sensory results of sample groups made from different meat parts with different fat contents with different treatments. It is well-documented that consumers generally prefer a crispy or crunchy crust in a variety of foods [35; 36; 37; 38]. While samples crusted after cooking were overall more preferred, this difference did not reach statistical significance in the present study. Interestingly, these findings do not corroborate those of previous studies. This discrepancy may be attributed to the differing tastes and preconceptions regarding pork in Central European cuisine, which contrast with those found in other regions. Furthermore, online recipes, particularly those outside of the scientific literature, often recommend forming a crust prior to cooking in order to retain moisture within the meat. Based on the results of this experiment, trend value findings suggest that more moisture is pressed out of the meat when crusted before cooking as opposed to after cooking. However, the crust formed post-cooking, along with the oil retained by the meat during the process, may impart additional beneficial properties to the pork. It is essential to acknowledge that consumer preferences can vary across time and geographical location. A review of the existing literature revealed challenges in establishing direct comparisons, as previous studies often involved different types of meat (e.g., beef), varying treatments (e.g., dry-ageing), and diverse consumer preferences across distinct regions. Therefore, it is recommended that future studies focus on specific consumer segments.