. 2020 Oct 8;99(12):7214–7224. doi: 10.1016/j.psj.2020.09.062

Table 5.

Sensory evaluation of goose meat (CU) (n = 12 breast muscles with skin and n = 12 without skin for each kind of heat treatment).

Parameters	Meat	Water bath cooking (WBC)	Grilling (G)	Oven convection roasting (OCR)	Pan frying (PF)	Total	Significant
							Meat (M)	Heat treatment (T)	M × T
							P ≤ 0.05
Flavor and aroma typical for goose meat	Without skin	^y6.22^c ± 0.44	^y6.78^b,c ± 0.67	7.56^b ± 0.53	^y8.44^a ± 0.53	^y7.25 ± 0.99	0.001	0.001	0.126
	With skin	^x7.22^c ± 0.67	^x8.00^b ± 0.71	8.11^b ± 0.60	^x9.00^a ± 0.50	^x8.08 ± 0.87
	Total	6.72^c ± 0.75	7.39^b ± 0.92	7.83^b ± 0.62	8.72^a ± 0.57
Tenderness	Without skin	^y7.89^b ± 0.60	^y6.33^b ± 0.50	^y6.67^b ± 0.50	^y6.44^b ± 0.53	^y6.83 ± 0.81	0.001	0.001	0.005
	With skin	^x8.78^a ± 0.67	^x6.89^c ± 0.60	^x7.78^b ± 0.67	^x8.78^a ± 0.83	^x8.06 ± 1.04
	Total	8.33^a ± 0.77	6.61^c ± 0.71	7.22^b ± 0.81	7.61^b ± 1.38
Juiciness	Without skin	7.67^a ± 0.71	^y5.89^b ± 0.61	^y6.11^b ± 0.33	^y6.22^b ± 0.44	^y6.47 ± 0.87	0.001	0.001	0.038
	With skin	8.00^a ± 0.71	^x6.78^b ± 0.67	^x7.33^a,b ± 0.71	^x7.67^a,b ± 0.71	^x7.44 ± 0.81
	Total	7.83^a ± 0.71	6.33^c ± 0.77	6.72^b,c ± 0.82	6.94^b ± 0.94
Cohesiveness	Without skin	8.00^a ± 0.50	7.39^a ± 0.49	7.89^a ± 0.78	7.56^a ± 0.73	7.71 ± 0.66	0.925	0.003	0.818
	With skin	8.11^a ± 0.60	7.44^a,b ± 0.53	8.00^a,b ± 0.50	7.33^b ± 0.71	7.72 ± 0.66
	Total	8.06^a ± 0.53	7.42^b ± 0.49	7.94^a,b ± 0.64	7.44^b ± 0.70
Springiness (elasticity)	Without skin	8.78^a ± 0.67	6.56^c ± 0.53	7.44^b ± 0.73	^y6.78^b,c ± 0.67	^y7.39 ± 1.08	0.004	0.001	0.100
	With skin	8.78^a ± 0.67	7.11^b ± 0.60	7.67^b ± 0.71	^x7.78^b ± 0.67	^x7.83 ± 0.89
	Total	8.78^a ± 0.65	6.83^c ± 0.62	7.55^b ± 0.71	7.28^b,c ± 0.83
Overall palatability	Without skin	9.33^a ± 0.87	7.00^c ± 0.50	^y7.44^b,c ± 0.53	^y7.89^b ± 0.60	^y7.92 ± 1.08	0.001	0.001	0.242
	With skin	9.44^a ± 0.73	7.33^c ± 0.50	^x8.11^b,c ± 0.78	^x8.83^a,b ± 0.50	^x8.43 ± 1.01
	Total	9.39^a ± 0.78	7.17^d ± 0.52	7.78^c ± 0.73	8.36^b ± 0.72

^a–dDifferent letters in the rows mean statistically significant differences between the group average, including thermal treatment (P ≤ 0.05).

^{x, y}Different letters in the columns mean statistically significant differences between the group average, including the kind of meat (P ≤ 0.05).

Abbreviation: CU, conventional units.