Table 9.
Effect of pinus taeda hydrolyzed diet addition on sensory evaluation of beef meat dry aged for 35 days (n = 20 samples for each experimental group).
| Sensory Profile | PTHL | CON | SEM | p-Value |
|---|---|---|---|---|
| Tenderness | 7.78 | 7.55 | 0.06 | 0.4478 |
| Juiciness | 7.75 | 7.04 | 0.03 | 0.0392 |
| Sweetness | 6.52 | 6.67 | 0.04 | 0.2122 |
| Unpleasant taste | 3.35 | 3.65 | 0.06 | 0.1558 |
| Unpleasant odor | 4.45 | 5.12 | 0.04 | 0.0281 |
| Meaty odor | 6.68 | 7.54 | 0.05 | 0.0015 |
| Overall assessment | 7.75 | 7.05 | 0.06 | 0.0043 |
PTHL, Pinus taeda hydrolyzed lignin group; CON, control group; SEM, standard error of the mean.