Table 6. Effects on sensory evaluation of meat emulsion systems formulations with fermented red beet extracts and ascorbic acid

Treatments¹⁾	Color	Flavor	Off-odor	Juiciness	Overall acceptability
Control	5.71±0.49^d	6.57±0.98^ab	4.43±1.27^b	7.05±0.42	5.71±1.25^d
T1	7.29±0.49^b	7.03±0.78^ab	6.29±1.38^a	7.14±0.38	6.57±0.79^bc
T2	8.29±0.49^a	7.57±0.79^a	6.57±0.79^a	7.29±0.49	7.71±0.76^a
T3	5.71±0.49^d	7.29±0.95^ab	6.43±0.98^a	7.14±0.38	6.02±0.82^cd
T4	6.43±0.53^c	6.43±1.13^b	5.71±0.95^a	7.08±0.28	7.01±1.15^bc
T5	5.86±0.38^cd	7.29±1.25^ab	6.57±0.98^a	7.07±0.37	6.86±1.07^bc
T6	7.43±0.79^b	7.14±0.69^ab	6.57±0.53^a	7.29±0.49	7.34±0.38^ab