Table 6.
Effect of aging time on sensory panel evaluation foal meat steaks aged for 14 days under vacuum conditions (n = 20 samples for each aging time).
| Item | Aging Time (Days) | SEM | p-Value | ||||
|---|---|---|---|---|---|---|---|
| 1d | 3d | 6d | 9d | 14d | |||
| Tenderness | 6.88 | 7.05 | 7.21 | 6.99 | 7.06 | 0.04 | 0.3220 |
| Juiciness | 6.95 | 7.15 | 7.02 | 6.89 | 6.59 | 0.09 | 0.2789 |
| Sweetness | 7.45 a | 7.41 | 7.88 | 7.95 | 8.12 b | 0.18 | 0.0179 |
| Unpleasant taste | 4.38 | 4.51 | 4.75 | 4.66 | 4.29 | 0.36 | 0.6338 |
| Unpleasant odor | 5.56 | 5.71 | 5.78 | 5.66 | 5.32 | 0.19 | 0.5538 |
| Meaty odor | 6.89 a | 6.95 | 6.87 | 6.99 | 7.58 b | 0.21 | 0.0121 |
| Overall liking | 7.12 a | 7.22 | 7.15 | 7.36 | 7.81 b | 0.09 | 0.0207 |
Different letters in the same line show statistical differences (a,b: p < 0.05). SEM: standard error of mean.