Table 3.
Sensory scores* of treated and untreated Halal minced beef (HMB) during period of display.
| Parameters | Treatments | Days of Display | |||
|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | ||
| Bitterness | Control HMB (1%) HMB (5%) |
1.00(0.00) 1.88(0.35) 2.63(0.52) |
1.00(0.00) 1.75(0.46) 2.63(0.52) |
1.00(0.00) 1.63(0.52) 2.38(0.52) |
1.00(0.00) 1.75(0.46) 2.00(0.53) |
| Off-odor | Control HMB (1%) HMB (5%) |
1.00(0.00) 1.00(0.00) 1.00(0.00) |
2.63(0.52) 2.38(0.52) 2.13(0.35) |
3.25(0.46) 2.63(0.52) 2.25(0.46) |
4.00(0.53) 3.13(0.35) 2.25(0.46) |
| Overall acceptability | Control HMB (1%) HMB (5%) |
1.00(0.00) 1.00(0.00) 1.25(0.46) |
2.63 (0.52) 2.00 (0.53) 2.00 (0.53) |
3.38(0.52) 2.63(0.52) 2.38(0.52) |
4.25(0.46) 3.63(0.52) 2.50(0.53) |
Values represent the scale of studied parameters (1–5) and the mean and standard deviation (in parenthesis) of eight observations. *A score value ≥3 of any attribute, denoted that minced beef was not acceptable by panelists due to the end of the shelf-life. HMB (1%): Halal minced beef treated with sylv.OLE at 1%. HMB (5%): Halal minced beef treated with sylv.OLE at 5%.