Table 4.
Sensory quality of cooked broiler breast meat.
| RO+50Se | RO+84Se | LO+50Se | LO+84Se | ||
| Odour | |||||
| Acidulous | 2,52 | 2,71 | 2,85 | 2,99 | |
| Metallic | 4,44 | 4,35 | 4,33 | 4,37 | |
| Cabbage | 2,19 | 2,09 | 2,01 | 2,01 | |
| Nut | 1,00 | 1,06 | 1,05 | 1,06 | |
| Rancid | 2,00 | 1,68 | 1,63 | 1,54 | |
| Flavour | |||||
| Acidulous | 2,62 | 2,71 | 2,89 | 2,89 | |
| Sweet | 2,75 | 2,88 | 2,82 | 2,72 | |
| Metallic | 4,64 | 4,49 | 4,66 | 4,73 | |
| Bitterness | 4,48 | 4,27 | 4,11 | 4,13 | |
| Cabbage | 2,57 | 2,27 | 2,64 | 2,31 | |
| Nut | 1,13 | 1,19 | 1,16 | 1,12 | |
| Rancid | 2,82 | 2,75 | 2,30 | 2,43 |
Sensory traits were evaluated from 1 to 9, where 1 is no intensity and 9 is high intensity.