TABLE 2.
The cooking condition and sensory evaluation results of stewing beef
| Run order | Time (hr) | Sucrose (g) | Salt (g) | Mixed spice (g) | Scores of sensory evaluation |
|---|---|---|---|---|---|
| 1 | 2.5 | 1.750 | 1.875 | 1.450 | 7.41 |
| 2 | 2.5 | 1.750 | 2.000 | 1.450 | 7.56 |
| 3 | 2.5 | 1.800 | 2.125 | 1.550 | 7.54 |
| 4 | 3.0 | 1.800 | 2.000 | 1.550 | 7.25 |
| 5 | 3.0 | 1.700 | 2.125 | 1.450 | 7.26 |
| 6 | 3.0 | 1.750 | 1.875 | 1.500 | 7.82 |
| 7 | 3.5 | 1.750 | 2.125 | 1.500 | 7.99 |
| 8 | 3.5 | 1.700 | 1.875 | 1.550 | 7.75 |
| 9 | 3.5 | 1.800 | 2.000 | 1.450 | 7.93 |
| K1 | 7.503 | 7.550 | 7.660 | 7.533 | |
| K2 | 7.443 | 7.523 | 7.580 | 7.790 | |
| K3 | 7.890 | 7.763 | 7.597 | 7.513 | |
| R | 0.447 | 0.240 | 0.080 | 0.277 | |
| Rank | R1 | R3 | R4 | R2 | 8.24 |