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. 2017 Jan 6;22(1):98. doi: 10.3390/molecules22010098

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© 2017 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).

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Sensory acceptance of raw (left column) and cooked (right column) pork meat uncovered/covered with sodium alginate (A1, A2), chitosan (C1, C2, C3), and sodium alginate-chitosan polyelectrolyte complex (PEC1–PEC6) during 0, 7, and 14 days of chill storage. A nine point hedonic scale was expressed as numbers 1–9 with boundary indications: ‘I do not like very much’ (1), ‘I neither like nor dislike’ (5), and ‘I like very much’ (9); n = 3.

Sensory acceptance of raw (left column) and cooked (right column) pork meat uncovered/covered with sodium alginate (A1, A2), chitosan (C1, C2, C3), and sodium alginate-chitosan polyelectrolyte complex (PEC1–PEC6) during 0, 7, and 14 days of chill storage. A nine point hedonic scale was expressed as numbers 1–9 with boundary indications: ‘I do not like very much’ (1), ‘I neither like nor dislike’ (5), and ‘I like very much’ (9); n = 3.