. 2014 May 10;52(6):3376–3382. doi: 10.1007/s13197-014-1357-z

Table 5.

Result of sensory evaluation on restructured chicken steaks packaged with active films.

	Appearance	Flavor	Salty taste	Texture	Overall liking
C	7.1^a	6.9^a	7.1^a	7.3^a	7.3^a
F1	6.9^a	7.1^a	6.2^b	7.2^a	7.1^a
F2	7.2^a	7.0^a	7.4^a	7.5^a	7.3^a
F3	7.1^a	7.3^a	7.6^a	7.5^a	7.4^a

Values expressed as mean (standard deviation)

^a,b Means in the columns with the same letters did not differ significantly from samples at p < 0.05 (Tukey’s test)

C – control; F1 – 1 % oregano oil; F2 – 5 % potassium sorbate; F3 – 0,5 % oregano oil and 2,5 % potassium sorbate