Table 2 Sensory evaluation of beef patties added with the crust of dry-aged beef
Addition of crust (%)
Appearance
Odor
Taste
Flavor
Tenderness
Juiciness
Acceptability
0
5.63
5.44
y
5.70
y
5.56
y
5.48
y
5.19
y
5.78
y
5
6.00
6.19
x
6.85
x
7.04
x
6.48
x
6.44
x
7.00
x
SEM
1)
0.159
0.133
0.107
0.209
0.222
0.324
0.231
1)
Standard error of the means (n=6).
x,y
Values with different letters within the same column differ significantly (p<0.05).