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Radar plots (a, b) and bubble plots (c, d) of electronic tongue measurement for C. peled meat cooked by different methods. The cooking methods A, B, C, D, E, and F stand for frying, roasting, steaming, microwave heating, sous-vide cooking, and air frying, respectively (a, b, c, d). Aftertaste A and B represent bitterness and umami, respectively (a, b).
