Table 3. Sensory characteristics of meat RTE empal gentong depending on pre-cooking conditions
| Sensory analysis | Pre-cooking conditions |
| C (not pre-cooked) | T1 (90°C/10 min) | T2 (90°C/20 min) | T3 (90°C/30 min) |
| Color NS | 3.92±0.49 | 4.00±0.40 | 3.96±0.53 | 3.96±0.53 |
| Texture NS | 3.48±0.82 | 3.64±0.86 | 3.76±0.96 | 3.96±0.78 |
| Flavor NS | 3.72±0.61 | 3.72±0.61 | 3.76±0.59 | 3.80±0.76 |
| Taste NS | 3.40±0.86 | 3.44±0.86 | 3.48±0.87 | 3.40±0.76 |
| Acceptability NS | 3.60±0.64 | 3.64±0.70 | 3.72±0.54 | 3.64±0.63 |
Results are expressed as mean±SD.
Not significantly different (p>0.05).
RTE, ready-to-eat.