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Sensory evaluation of the pork jerky at different fermentation temperatures
| Evaluation | 20 °C | 25 °C | 30 °C | 35 °C | 40 °C |
|---|---|---|---|---|---|
| Flavor (total score 60) | 50.1 | 58.4 | 58.3 | 54.5 | 54.3 |
| Mouthfeel (total score 20) | 16.0 | 18.2 | 17.5 | 18.2 | 12.5 |
| Structure (total score 10) | 7.9 | 8.2 | 8.4 | 9.7 | 8.4 |
| Colour (total score 10) | 6.2 | 8.6 | 8.9 | 8.1 | 6.0 |
| Total score | 80.2 | 93.4 | 93.1 | 90.5 | 81.2 |
