Table 6 Sensory evaluation of venison jerky added with green tea powder

Treatment¹	Color	Flavor	Tenderness	Juiciness	Saltiness	Acceptability
Control	6.75^a	6.50^a	7.50^a	7.50^a	5.25^a	7.25^a
T1	3.50^c	3.25^b	5.75^b	5.75^b	3.75^b	3.75^b
T2	7.00^a	6.75^a	2.75^c	3.00^c	4.25^a	5.75^a
T3	5.25^b	4.50^b	3.50^c	3.25^c	2.50^b	2.75^c
SEM²	0.40	0.42	0.50	0.50	0.30	0.55