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. 2022 Aug 4;14(15):3188. doi: 10.3390/polym14153188

Figure 4.

Figure 4

The changes in sensorial quality of buffalo meat steak supplemented with CBH and RCH (100, 250, and 500 µg/g) and nisin 500 µg/g persevered at 4 °C during 0–30 days storage. The sensorial parameters; Color (A), Tenderness (B), Juiciness (C), Aroma (D), Taste (E), and Overall Acceptability (F).