Table 1. Sensory evaluation criteria of bilayer films and single layer gelatin films after packing lamb

Sensory evaluation	8–10 points	6–7 points	4–5 points	1–3 points
Drying of lamb surface	No drying	Slight drying	Some drying	Severe drying
Slipperiness of lamb surface	Not slippery	Slight slippery	Some slippery	Severe slippery
Degree of film damage	No damage	Slight damage	Some damage	Severe damage
Juices running out of lamb	No juices	Slight juices	Some juices	Severe juices
Flexibility of film	Fully acceptable	Acceptable	Unacceptable	Highly unacceptable
Overall acceptability (lamb and film)	Fully acceptable	Acceptable	Unacceptable	Highly unacceptable