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. 2016 May 26;56(3):287–292. doi: 10.1007/s12088-016-0603-7

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