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. 2021 Apr 29;11(5):1277. doi: 10.3390/ani11051277

Table 5.

Sensory traits of cooked meat (longissimus m.).

Item Group I
(Control)
SBM + RO
Group II
cDDGS + RO
Group III
cDDGS + BT
Group IV
cDDGS + CO
p Value SEM
Aroma 4.68 4.80 4.89 4.76 0.165 0.032
Taste 4.78 4.82 4.89 4.82 0.750 0.033
Tenderness 4.50 a 4.83 b 4.87 b 4.87 b 0.027 0.040
Juiciness 4.53 a 4.80 b 4.89 b 4.90 b 0.037 0.039

a, b—mean values in the same row with different letters differ significantly at p ≤ 0.05; SEM—standard error of mean.