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. 2021 Jan 15;11(1):56. doi: 10.3390/metabo11010056

Figure 1.

Figure 1

Characteristics of beef aroma by sensory evaluation of Japanese Black and Holstein cattle. The radar chart indicates the flavor intensity of sensory evaluation of grilled beef (mean, 6 cattle for each type). A significant difference was estimated using Student’s t-test between Japanese Black cattle Type A and Type B. ** Significant difference (p < 0.01), * significant difference (p < 0.05).