Table 1. Mean scores of attributes selected by descriptive sensory analysis of meat

Sensory parameter	Cooking methods¹⁾
Sensory parameter	Oven	Searing
Texture intensity
Juiciness	5.43±0.32	5.33±0.80
Tenderness	5.50±0.26	6.07±0.32
Color intensity
Redness	5.77±0.23	5.73±0.83
Taste intensity
Umami	5.47±0.46	5.33±0.55
Flavor intensity
Overall flavor	5.43±0.25^b	6.37±0.50^a
Roast meat flavor	4.87±0.31^b	7.00±0.46^a

Oven, cooked until 60°C of internal temperature in an oven at 180°C; Searing, cooked until 35°C in an oven, then grilled in a pan at 240°C until the internal temperature reached 60°C.
Different letters within the row differ significantly (p<0.05).