Fig. 2. Changes of intensity (a) and preference (b) in sensory evaluation of pork patties supplemented with various liquids.

W, water; OW, oil and water; OWS, oil (1% lecithin) and water (3.5% tween 80); MEM, microemulsion, oil (1% lecithin), and water (3.5% tween 80), which were homogenized using a high speed homogenizer; NEM, nano emulsion, oil (1% lecithin), and water (3.5% tween 80), which were processed using a high speed homogenizer and microfluidizer.