Table 8. Sensory evaluation of pork patties formulated with various levels of radish seed oil (RSO)

Traits	Treatments
Traits	PC	NC	RSO4	RSO8	RSO16	RSO24
Color	3.60±0.55^b	5.20±1.10^a	5.60±1.14^a	5.80±0.84^a	5.60±1.10^a	5.20±1.10^a
Flavor	3.00±1.00^c	4.20±0.84^bc	6.40±1.95^a	6.60±1.52^a	6.60±1.52^a	6.00±1.22^b
Smell	2.60±0.89^c	2.80±1.64^c	5.20±1.30^ab	5.60±1.82^a	3.40±1.14^bc	3.40±1.14^bc
Juiciness	6.90±1.00^a	6.40±0.55^ab	5.60±0.55^b	4.20±0.89^c	4.20±0.50^c	3.70±0.55^c
Texture	5.60±1.34	5.00±1.00	5.20±0.84	5.00±0.71	4.80±0.84	4.80±0.71
Overall preference	4.60±0.89^b	4.60±0.55^b	6.60±1.34^a	6.60±1.14^a	6.80±0.84^a	6.00±0.71^a

PC (positive control), pork patty with 0.1% tocopherol and 0.01% sodium nitrite; NC (negative control), pork patty without RSO; RSO4, pork patty with 0.4% RSO; RSO8, pork patty with 0.8% RSO; RSO16, pork patty with 1.6% RSO; RSO24, pork patty with 2.4% RSO.
Least square means with different letters within the same row are significantly different (p<0.05).