Table 8. Effect of perilla leaves ethanol extracts on organoleptic properties of the barbecued pork patty

Sensory traits	Cooking doneness	Treatment			SEM
Sensory traits	Cooking doneness	CON	0.2PLE	0.4PLE	SEM
Color	Medium	8.40^a	7.13^b	6.27^c	0.23
	Well-done	8.13^a	6.87^b	5.73^c	0.21
	SEM	0.11	0.22	0.30
Aroma	Medium	7.47	7.47	8.00	0.19
	Well-done	7.93	7.40	7.67	0.27
	SEM	0.19	0.26	0.26
Flavor	Medium	7.13^B	7.20	7.70^A	0.26
	Well-done	7.83^Aa	6.53^b	6.67^Bb	0.22
	SEM	0.15	0.30	0.25
Taste	Medium	6.87^B	7.33	7.57	0.24
	Well-done	7.53^A	7.00	7.33	0.22
	SEM	0.22	0.25	0.22
Juiciness	Medium	6.73^A	7.20^A	6.63^A	0.29
	Well-done	5.33^B	5.13^B	4.87^B	0.29
	SEM	0.29	0.30	0.27
Texture	Medium	6.73^A	7.40^A	7.30^A	0.26
	Well-done	5.93^B	6.00^B	5.87^B	0.31
	SEM	0.26	0.30	0.29
Overall acceptability	Medium	7.23^ab	7.50^a	6.77^b	0.20
	Well-done	7.13^a	6.87^ab	6.30^b	0.23
	SEM	0.16	0.23	0.26

Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
Means within a row with different superscript differ significantly at p<0.05 (n=3).
CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract.