Table 8.

Mean intensity values of multiple sensory attributes of jambalaya meals as evaluated by a semi-trained panel (n = 10) over a 12-week storage period with RATA.

Storage Time (Weeks)	Oxidized Aroma	Brothy-Chicken Aroma	Oily Appearance	Shriveled/Overcooked Chicken Appearance	Chewy Sausage
2	0.05 a	2.15 a	0.25 a	2.45 a	1.55 a
8	0.10 b	2.85 b	1.50 b	1.50 b	2.40 b
12	0.68 ba	2.60 ab	1.72 b	1.15 b	2.01 ab
p-value	<0.0001	0.002	<0.0001	<0.0001	0.001

Different letters within a column (a,b) indicate that attribute intensities were different among storage times at p < 0.05 as determined using Tukey’s HSD. These results range between 0 and 3 due to the use of a four-point scale of 0, 1, 2, 3 (absent, low, medium, high). Mean values are collapsed over processing method, replicate and panelists.