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 |