Table 1.
Summary of the results of a sensory evaluation of pâté made from fresh and frozen livers undertaken by a professional taste panel. aStandard Error of the Mean (SEM) of the individual taster scores
| Attribute | Total Assessment Score for Pâté Made From | p Value | SEM a | |
|---|---|---|---|---|
| Fresh Livers | Frozen Livers | |||
| Color on surface | 70.5 | 67.1 | 0.29 | 3.25 |
| Color inside | 28.7 | 47.6 | <0.001 | 3.20 |
| Color likeability | 38.6 | 40.4 | 0.63 | 3.62 |
| Texture on cutting | 29.9 | 30.9 | 0.8 | 3.63 |
| On-eating firmness | 41.3 | 22.1 | <0.001 | 4.43 |
| On-eating dissolvability | 73.9 | 75.1 | 0.72 | 3.31 |
| Flavor strength | 52.7 | 61.9 | <0.001 | 2.21 |
| Fatty | 39.0 | 37.6 | 0.62 | 2.65 |
| Livery | 40.4 | 41.0 | 0.84 | 2.68 |
| Acidic | 8.4 | 12.8 | <0.05 | 1.93 |
| Rancid | 3.6 | 4.2 | 0.45 | 0.69 |
| Sweet | 30.6 | 30.7 | 0.94 | 2.33 |
| Peppery | 21.3 | 22.3 | 0.7 | 2.63 |
| Herby | 29.9 | 33.1 | 0.2 | 2.55 |
| Salty | 22.2 | 22.8 | 0.71 | 1.49 |
| Residue after eating | 20.1 | 7.8 | <0.001 | 2.84 |
| Flavor likeability | 44.8 | 51.0 | <0.05 | 2.65 |
| Overall likeability | 36.0 | 48.6 | <0.001 | 3.05 |