Table 4. Changes of sensory attributes (mean±SE) in thawed beef samples after cook compared to control in repeated cycles.
| Cycles | Sensory Attributes |
||||
|---|---|---|---|---|---|
| Color | Odor | Tenderness | Juiciness | Overall Acceptability | |
| Control | 5.00 ± 0.00 | 5.00 ± 0.00 | 5.00a ± 0.00 | 5.00 ± 0.00 | 5.00a ± 0.00 |
| Cycle 1 | 3.67 ± 0.22 | 3.79 ± 0.13 | 3.94a ± 0.15 | 3.82 ± 0.15 | 4.09a ± 0.21 |
| Cycle 2 | 4.00 ± 0.22 | 3.97 ± 0.13 | 4.03a ± 0.15 | 3.88 ± 0.15 | 3.97a ± 0.21 |
| Cycle 3 | 3.73 ± 0.22 | 3.67 ± 0.13 | 3.30b ± 0.15 | 3.42 ± 0.15 | 3.55b ± 0.21 |
| Level of significance | NS | NS | * | NS | * |
Means with different superscripts in each column are significantly different (*p<0.05). NS was not significantly different. Sensory scores were based on 5 point descriptive scale, where 5=Excellent, 4=Very good, 3=Good, 2=Fair, 1=Poor.