Table 7. Sensory evaluation of cured chicken breast prepared with different concentrations of grapefruit seed extract

Sensory characteristics²⁾	Treatments¹⁾
Sensory characteristics²⁾	N	C	G0.05	G0.1	G0.3	G0.5
Saltiness	2.33±0.57^3)b4)	3.20±0.50^a	3.00±0.41^a	3.10±0.54^a	3.10±0.74^a	3.00±0.70^a
Tenderness	2.16±0.28^b	3.33±0.28^a	3.30±0.44^a	3.10±0.22^a	3.50±0.50^a	3.40±0.41^a
Juiciness	2.00±0.00^c	3.66±0.28^a	3.10±0.22^b	3.10±0.41^b	3.20±0.27^b	3.10±0.22^b
Flavor	2.83±0.28^b	3.10±0.50^ab	3.30±0.27^a	3.50±0.41^a	3.15±0.27^a	3.10±0.67^ab
Overall acceptability	2.46±0.28^c	3.25±0.50^a	3.40±0.27^a	3.50±0.44^a	3.35±0.22^ab	3.20±0.67^ab