Table 4.
Results from sensory evaluation of Musculus pectoralis superficialis. Means and standard deviation (SD) for all attributes defined.
| Ross (n = 24) | LD (n = 48) | df | p-Values | |||
|---|---|---|---|---|---|---|
| Mean | SD | Mean | SD | |||
| Dimension: Appearance | ||||||
| Color intensity | 24.0 | 13.5 | 24.0 | 13.3 | 9 | 0.9771 |
| Fibrousness | 35.6 | 22.6 | 28.0 | 18.4 | 9 | 0.0032 |
| Elasticity/springiness | 60.6 | 19.2 | 61.3 | 18.2 | 9 | 0.6624 |
| Dimension: Smell | ||||||
| Intensity of smell | 58.7 | 17.1 | 63.7 | 12.9 | 9 | 0.0540 |
| ‘Stable-like’ smell | 16.8 | 11.9 | 23.2 | 18.2 | 9 | 0.0349 |
| ‘Metallic/blood-like’ smell | 15.5 | 9.6 | 16.6 | 10.6 | 9 | 0.3172 |
| ‘Meaty’ smell (cooked chicken) | 62.4 | 12.6 | 61.0 | 11.3 | 9 | 0.3682 |
| Dimension: Taste | ||||||
| Intensity of taste | 59.6 | 13.1 | 60.4 | 11.8 | 9 | 0.6919 |
| Sweet taste | 28.2 | 17.4 | 18.9 | 17.8 | 9 | 0.0053 |
| Sour taste | 26.8 | 18.2 | 43.6 | 21.7 | 9 | 0.0003 |
| Bitter taste | 9.9 | 8.6 | 13.9 | 13.1 | 9 | 0.0844 |
| ‘Metallic/blood-like’ taste | 14.6 | 9.2 | 14.9 | 10.0 | 9 | 0.8452 |
| ‘Meaty’ taste (cooked chicken) | 60.3 | 13.7 | 58.4 | 12.5 | 9 | 0.3298 |
| Dimension: Aftertaste | ||||||
| Intensity of aftertaste | 42.7 | 16.8 | 41.5 | 17.6 | 9 | 0.3755 |
| Dimension: Texture | ||||||
| Firmness/consistency | 35.8 | 17.0 | 53.2 | 15.7 | 9 | 0.0005 |
| Juiciness | 44.4 | 14.0 | 48.6 | 14.7 | 9 | 0.0501 |
| Adhesiveness | 48.8 | 19.8 | 44.2 | 19.4 | 9 | 0.2918 |
| Crumbliness | 54.4 | 16.8 | 50.9 | 17.5 | 9 | 0.1089 |
| Tenderness | 70.2 | 14.6 | 49.7 | 19.8 | 9 | <0.0001 |
Values representing ratings on an unstructured 100-point-scale from 0 (the weakest perception) to 100 (the strongest perception) without units.