Table 5.

Sensory properties (points) and shear force (N) of meat after modified atmosphere storage

Parameter	Modified atmosphere	Storage time (d)
		0	7	14	21
Aroma-intensity	Vacuum	4.00±0.79	4.28±0.67	4.50±0.56x	4.56±0.68
	40% CO2+60% N2	4.00±0.79	3.67±0.66	3.89±0.42y	4.06±0.46
Aroma-desirability	Vacuum	4.89±0.22	5.00±0.00	5.00±0.00	4.94±0.17
	40% CO2+60% N2	4.89±0.22	5.00±0.00	4.94±0.17	5.00±0.00
Taste-intensity	Vacuum	4.17±0.35	4.06±0.39	4.17±0.25	4.17±0.35
	40% CO2+60% N2	4.17±0.35	4.00±0.35	4.11±0.22	4.00±0.00
Taste-desirability	Vacuum	4.83±0.25	5.00±0.00	5.00±0.00	4.89±0.22
	40% CO2+60% N2	4.83±0.25	5.00±0.00	4.94±0.17	4.89±0.22
Juiciness	Vacuum	4.00±0.50a	3.72±0.57	3.72±0.36	3.44±0.30b
	40% CO2+60% N2	4.00±0.50	3.78±0.62	3.94±0.30	3.67±0.35
Tenderness	Vacuum	3.83±0.56a	4.11±0.33	4.22±0.57	4.61±0.70b
	40% CO2+60% N2	3.83±0.56a	4.22±0.44b	4.33±0.25b	4.89±0.22c
Shear force	Vacuum	22.95±5.70	20.91±6.85	18.85±5.90	18.06±3.48
	40% CO2+60% N2	22.95±5.70a	20.12±3.19	18.60±2.56b	17.89 ±1.41b

Values represent mean±standard deviation.

^a–cValues in the same row followed by different letters are significantly different (p≤0.05).

^x–yValues in the same column followed by different letters are significantly different (p≤0.05).