Table 2.
Sensory evaluation, pH and free amino acid content of the pork jerky at different strain ratios (v/v)
| Evaluation | 1.5:1 | 1:1 | 1:1.5 | 1:2 |
|---|---|---|---|---|
| Flavor (total score 60) | 54.2 | 58.3 | 56.9 | 49.8 |
| Mouthfeel (total score 20) | 15.4 | 17.5 | 12.5 | 12.0 |
| Structure (total score 10) | 9.6 | 8.4 | 8.4 | 5.7 |
| Colour (total score 10) | 9.1 | 8.9 | 5.6 | 5.1 |
| Total score | 88.3 | 93.1 | 83.4 | 72.6 |
| pH | 6.28 | 6.62 | 6.16 | 6.15 |
| Free amino acid content (mg/100 g) | 72.2 | 117.0 | 86.5 | 81.7 |