. 2020 May 31;62(3):396–408. doi: 10.5187/jast.2020.62.3.396

Table 7. Sensory properties of the enhanced beef after 10 days of storage.

Treatment¹⁾	Sensory property
Treatment¹⁾	Color	Flavor	Taste	Texture	Acceptability
Enhancement
Control	5.34^b	4.12^b	4.19^b	3.86^b	4.24^b
Enhanced beef	5.81^a	6.12^a	6.22^a	6.19^a	6.27^a
SEM	0.164	0.238	0.236	0.261	0.241
Source
EBS	5.80	6.06	6.04	5.90	6.09
EBW 0.2	5.75	6.20	6.36	6.22	6.41
EBW 0.5	5.89	6.06	6.22	6.45	6.27
SEM	0.187	0.296	0.313	0.330	0.305

¹⁾

Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.

^a,b

Different letters in the same column indicate significant differences between means (p < 0.05).

SEM, standard error of the least square mean.