Table 7.
Sensory characteristics of grilled burgers from steers fed diets with oilseeds and different storage times (0, 30, 60, 90, and 120 days).
| Item | Diets | Storage period (days) | p -value | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Control | Soybean | Sunflower | Cottonseed | 0 | 30 | 60 | 90 | 120 | Diet | Period | SEM | |
| Flavor | 4.94a | 5.08a | 5.04a | 4.35b | 5.05a | 4.95ab | 4.81abc | 4.78bc | 4.70c | <0.000 | <0.000 | 0.026 |
| Aroma | 4.94b | 5.06ab | 5.13a | 4.67c | 5.10a | 4.95ab | 4.79b | 4.94ab | 4.96ab | <0.000 | 0.003 | 0.023 |
| Juiciness | 4.85b | 4.83b | 5.03a | 4.80b | 5.14a | 5.10ab | 4.83b | 4.77bc | 4.61c | 0.007 | <0.000 | 0.027 |
SEM, standard error of the mean.
Sensorial ratings for flavor, aroma, and juiciness: 1 to 7 points, with 1 meaning “very bad”, 4 corresponding to “neither good / nor bad” and 7 being “excellent”.
a, b, cMeans in the same row with different letters differ according to Dwass, Steel, Critchlow-Fligner test (p < 0.05).