. 2016 Feb 28;36(1):1–7. doi: 10.5851/kosfa.2016.36.1.1

Table 4. Effect of different cooking methods on sensory properties of chicken steaks.

Parameters	BC	CO	GC	MC	SSC
Color	7.22±0.57^B	7.00±0.70^B	8.18±0.61^A	7.09±0.64^B	7.18±0.82^B
Flavor	7.18±0.75	7.23±0.81	7.82±0.67	7.73±0.68	7.27±0.85
Tenderness	6.73±0.81^C	7.27±0.75^B	6.64±0.72^C	7.73±0.71^B	8.36±0.71^A
Juiciness	6.55±0.82^C	7.00±0.74^B	6.54±0.75^C	7.42±0.77^B	8.18±0.72^A
Overall acceptability	6.82±0.48^C	7.36±0.45^B	7.55±0.71^B	7.45±0.72^B	8.09±0.65^A

All values are mean±standard deviation of three replicates (n=9).

^A-CMeans within a row with different letters are significantly different (p<0.05).

Sensory scores were evaluated using a 10-point descriptive scale.

¹⁾BC, chicken steak cooked with boiled; CO, chicken steak cooked with convective oven; GC, chicken steak cooked with grilling; MC, chicken steak cooked with microwave oven; SSC, chicken steak cooked with superheated steam.