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

Table 3.

Sensory evaluation of the pork jerky at different fermentation times

Evaluation 24 h 30 h 36 h 42 h 48 h 54 h 60 h
Flavor (total score 60) 52.3 53.2 53.8 58.3 56.3 56.5 54.4
Mouthfeel (total score 20) 14.2 12.6 13.6 17.5 16.5 14.1 15.2
Structure (total score 10) 6.3 7.4 6.4 8.4 7.3 8.2 8.3
Colour (total score 10) 4.5 5.5 4.7 8.9 8.2 9.4 8.4
Total score 77.3 78.7 76.5 93.1 88.3 88.2 86.3