Table 3. Intensity Scores (Mean ± SD) of Beef Patties Obtained from the RATA Evaluations for Texture, Taste, and Flavor Attributes (n = 59)a.
| BEEF60 | BEEF70 | BEEF90 | F | p | |
|---|---|---|---|---|---|
| Texture | |||||
| Juiciness | 6.2 ± 1.6 a | 3.3 ± 2.0 b | 2.1 ± 1.8 c | 93.7 | <0.001 |
| Dryness | 2.5 ± 2.5 c | 5.6 ± 2.8 b | 6.7 ± 2.1 a | 70.6 | <0.001 |
| Hardness | 3.7 ± 2.2 c | 5.5 ± 2.1 a | 4.6 ± 2.7 b | 13.2 | <0.001 |
| Chewiness | 5.2 ± 1.9 b | 6.2 ± 2.0 a | 5.8 ± 1.8 a | 5.6 | <0.01 |
| Tenderness | 4.3 ± 2.2 a | 3.0 ± 2.2 b | 3.2 ± 2.3 b | 8.9 | <0.001 |
| Crumbliness | 3.8 ± 2.3 b | 4.3 ± 2.7 b | 4.7 ± 2.6 a | 8.9 | <0.001 |
| Fibrousness | 4.3 ± 2.9 | 4.6 ± 3.1 | 4.1 ± 3.0 | 0.4 | 0.670 |
| Fattiness | 5.9 ± 2.1 a | 4.8 ± 2.4 b | 3.8 ± 2.5 c | 21.3 | <0.001 |
| Taste | |||||
| Saltiness | 4.6 ± 1.9 a | 4.4 ± 1.9 a | 3.4 ± 2.3 b | 9.4 | <0.001 |
| Umami | 4.9 ± 2.6 a | 4.2 ± 2.7 b | 3.8 ± 2.7 b | 10.1 | <0.001 |
| Flavor | |||||
| Meat flavor | 7.9 ± 1.3 a | 7.7 ± 1.5 ab | 7.4 ± 1.4 b | 4.4 | <0.05 |
| Beany flavor | 0.5 ± 0.9 b | 0.6 ± 1.0 ab | 1.0 ± 1.8 a | 4.8 | <0.01 |
| Off-flavor | 0.8 ± 1.4 | 0.6 ± 1.1 | 0.8 ± 1.6 | 0.2 | 0.800 |
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.