Table 2. Effect of calcium lactate on sensory evaluation of shank bone extract

Treatments*	Control	T1	T2	T3	T4
Color	3.12±0.25^a	3.00±0.01^ab	2.62±0.25^bc	2.50±0.40^c	2.25±0.28^c
Aroma	3.12±0.25^a	3.00±0.01^a	3.00±0.01^a	2.87±0.25^ab	2.62±0.25^b
Flavor	3.12±0.25^a	3.12±0.25^a	3.12±0.25^a	2.75±0.50^ab	2.37±0.75^b
Overall acceptability	3.12±0.25^a	3.12±0.25^a	3.00±0.01^a	2.50±0.01^b	2.12±0.25^c