. 2018 Jul 31;38(3):530–543. doi: 10.5851/kosfa.2018.38.3.530

Table 5. Lsmeans values for heat treatment, meatball type, storage time, heat treatment×meatball type and meatball type×storage time on sensory properties of meatballs^*.

Source variance	Color	Appearance	Flavor	Texture	Juiciness	Acceptability
Heat treatment
UNACL	7.15^A	7.10^A	6.58^A	6.60^A	7.25^B	7.03^A
ACL	6.90^B	7.05^A	6.20^B	6.53^A	7.33^A	6.65^B
Meatball type
Control	7.25^B	7.25^A	6.35^B	6.90^A	7.60^A	7.30^A
YMM	7.60^A	7.30^A	6.65^A	6.30^C	7.35^B	7.05^A
BRMM	7.10^B	6.65^B	6.40^AB	6.65^AB	7.20^C	6.65^B
BLMM	6.15^C	7.10^A	6.15^B	6.40^BC	7.00^D	6.35^C
Storage time (day)
0	7.38^A	7.43^A	6.74^A	6.86^A	7.59^A	7.14^A
4	7.18^AB	7.23^AB	6.54^AB	6.66^AB	7.39^B	6.94^AB
7	6.98^B	7.03^B	6.34^B	6.46^BC	7.19^C	6.74^BC
15	6.58^C	6.63^C	5.94^C	6.26^C	6.99^D	6.54^C
Heat treatment×Meatball type
UNACL×YMM	7.85^A	7.35^A	7.05^A	6.30^BC	7.10^C	7.40^A
UNACL×BRMM	7.25^A	6.75^A	6.55^B	6.50^ABC	7.30^B	6.70^B
UNACL×BLMM	6.25^A	7.05^A	6.35^BC	6.70^AB	7.00^D	6.70^B
ACL×YMM	7.35^A	7.25^A	6.25^BC	6.30^BC	7.60^A	6.70^B
ACL×BRMM	6.95^A	6.55^A	6.25^BC	6.80^A	7.10^C	6.60^B
ACL×BLMM	6.05^A	7.15^A	5.95^C	6.10^C	7.00^D	6.00^C
Meatball type×Storage time
Control×0	7.60^B	7.60^A	6.70^AB	7.20^A	7.90^A	7.60^A
YMM×0	7.95^A	7.65^A	7.00^A	6.60^BC	7.65^B	7.35^AB
BRMM×0	7.45^CB	7.00^ABC	6.75^AB	6.95^AB	7.50^C	6.95^C
BLMM×0	6.50^EF	7.45^AB	6.50^B	6.70^B	7.30^D	6.65^DE
Control×4	7.40^CB	7.40^AB	6.50^B	7.00^AB	7.70^B	7.40^AB
YMM×4	7.75^AB	7.45^AB	6.80^AB	6.40^CD	7.45^C	7.15^BC
BRMM×4	7.25^C	6.80^BCD	6.55^B	6.75^B	7.30^D	6.75^D
BLMM×4	6.30^F	7.25^ABC	6.30^C	6.50^C	7.10^E	6.45^E
Control×7	7.20^C	7.20^ABC	6.30^C	6.80^B	7.50^C	7.20^B
YMM×7	7.55^B	7.25^ABC	6.60^B	6.20^D	7.25^D	6.95^C
BRMM×7	7.05^D	6.60^CD	6.35^C	6.55^C	7.10^E	6.55^DE
BLMM×7	6.10^G	7.05^ABC	6.10^D	6.30^CD	6.90^F	6.25^F
Control×15	6.80^DE	6.80^BCD	5.90^E	6.60^C	7.30^D	7.00^C
YMM×15	7.15^C	6.85^BCD	6.20^CD	6.00^E	7.05^E	6.75^D
BRMM×15	6.65^E	6.20^D	5.95^E	6.35^CD	6.90^F	6.35^E
BLMM×15	5.70^H	6.65^CD	5.70^F	6.10^DE	6.70^G	6.05^G

Means within a column with different letters are significantly different (p<0.05).

UNACL, non-heat treatment; ACL, heat treatment; YMM, yellow mustad; BRMM, brown mustard; BLMM, black mustard.

Table 5. Lsmeans values for heat treatment, meatball type, storage time, heat treatment×meatball type and meatball type×storage time on sensory properties of meatballs*.

Table 5. Lsmeans values for heat treatment, meatball type, storage time, heat treatment×meatball type and meatball type×storage time on sensory properties of meatballs^*.