Table 2. Intensity Scores (Mean ± SD) of PBMA Patties Obtained from the RATA Evaluations for Texture, Taste, and Flavor Attributes (n = 59)a.
| PBMA60 | PBMA70 | PBMA90 | F | p | |
|---|---|---|---|---|---|
| Texture | |||||
| Juiciness | 7.0 ± 1.2 a | 6.1 ± 1.6 b | 5.3 ± 1.8 c | 16.5 | <0.001 |
| Dryness | 1.8 ± 2.2 b | 2.4 ± 2.6 ab | 2.9 ± 2.7 a | 4.4 | <0.05 |
| Hardness | 2.7 ± 2.1 ab | 3.2 ± 2.3 a | 2.3 ± 1.8 b | 7.9 | <0.001 |
| Chewiness | 4.6 ± 2.3 ab | 5.0 ± 2.1 a | 4.1 ± 2.0 b | 4.8 | <0.05 |
| Tenderness | 5.7 ± 2.0 a | 4.9 ± 2.5 b | 6.1 ± 1.8 a | 6.9 | <0.01 |
| Crumbliness | 4.4 ± 2.9 | 4.6 ± 2.8 | 4.6 ± 2.8 | 0.3 | 0.750 |
| Fibrousness | 4.0 ± 2.7 ab | 4.5 ± 2.7 a | 3.5 ± 2.7 b | 5.9 | <0.01 |
| Fattiness | 5.1 ± 2.5 a | 4.8 ± 2.4 ab | 4.2 ± 2.3 b | 4.6 | <0.05 |
| Taste | |||||
| Saltiness | 4.4 ± 2.1 | 4.2 ± 2.1 | 4.2 ± 2.1 | 0.9 | 0.393 |
| Umami | 5.8 ± 1.9 | 5.6 ± 2.0 | 5.8 ± 1.8 | 1.0 | 0.387 |
| Flavor | |||||
| Meat flavor | 4.6 ± 2.7 | 4.4 ± 2.6 | 4.2 ± 2.5 | 1.1 | 0.326 |
| Beany flavor | 3.6 ± 2.2 | 4.0 ± 2.5 | 4.0 ± 2.5 | 0.9 | 0.394 |
| Off-flavor | 0.7 ± 1.2 a | 1.1 ± 1.7 ab | 1.2 ± 1.6 b | 5.3 | <0.01 |
a
Different lower-case letters indicate significant differences between patties for an attribute (p < 0.05). F and p values are derived from linear mixed models with samples as fixed factors and participants as random effects.