Table 4.
Sensory evaluation from 10 specialist using 9-point hedonic of muscle chicken meat, rough skin chicken, and smooth skin chicken after treated by different technique at 40 °C.
| Type | Treatment | Appearance | Color | Texture | Acceptability |
|---|---|---|---|---|---|
| Muscle | Water | 7.00 ± 0.76a | 6.83 ± 0.75a | 6.50 ± 0.93a | 6.50 ± 0.55a |
| PAW | 6.50 ± 0.53a | 5.67 ± 1.03a | 6.38 ± 0.92a | 6.83 ± 0.41a | |
| Ultrasound | 6.13 ± 0.99a | 5.66 ± 1.63a | 6.00 ± 0.76a | 6.67 ± 0.52a | |
| PAW-ultrasound | 6.00 ± 1.07a | 5.83 ± 1.17a | 6.00 ± 0.93a | 6.50 ± 0.55a | |
| Rough skin | Water | 7.00 ± 0.93a | 6.25 ± 0.46a | 5.75 ± 1.04a | 6.63 ± 0.92a |
| PAW | 7.00 ± 0.93a | 5.75 ± 1.16a | 6.00 ± 0.76a | 6.63 ± 0.74a | |
| Ultrasound | 5.88 ± 1.73a | 5.75 ± 0.71a | 6.00 ± 0.76a | 6.00 ± 1.20a | |
| PAW-ultrasound | 6.25 ± 1.28a | 5.63 ± 1.06a | 5.88 ± 0.99a | 6.00 ± 0.76a | |
| Smooth skin | Water | 7.00 ± 0.93a | 6.63 ± 0.74a | 6.38 ± 0.52a | 6.75 ± 1.04a |
| PAW | 6.50 ± 1.20a | 6.13 ± 0.83a | 6.25 ± 0.71a | 6.50 ± 0.76a | |
| Ultrasound | 6.25 ± 1.39a | 6.00 ± 0.93a | 6.25 ± 0.71a | 6.25 ± 1.04a | |
| PAW-ultrasound | 6.63 ± 0.92a | 6.00 ± 1.07a | 6.25 ± 0.71a | 6.25 ± 0.89a |
Values are given as mean ± SD (n = 10). Means in the same column followed by the same letter are not significantly (P > 0.05) different by Turkey’s test with error rate = 5.