Table 2. Effects of mixed bone and brisket meat on sensory evaluation1) of shank and rib extracts in Hanwoo

Items2) Color Aroma Flavor Total acceptability
T1 3.30 1.90 2.10 2.00
T2 2.50 2.30 2.40 2.20
T3 2.70 3.00 3.20 3.10
T4 1.30 3.30 2.20 2.40
T5 2.30 2.80 2.60 2.70
T6 3.80 3.70 3.80 3.90
SEM 0.19 0.18 0.16 0.15
p-value R3) - * - *
M4) - - - -
B5) * - * **
R×M6) * - - -
R×B7) - - - -