Table 7. Sensory characteristics of dairy beef round subjected to various cooking methods

Trait	Cooking method			SEM
Trait	BO	MW	SV	SEM
Color	6.93	7.00	7.43	0.193
Aroma	6.20^b	6.53^ab	7.50^a	0.283
Taste	5.20^b	5.73^b	7.07^a	0.387
Flavor	5.00^b	5.53^ab	6.87^a	0.405
Juiciness	3.93	4.07	5.07	0.396
Tenderness	3.67^b	3.73^b	5.87^a	0.365
Overall acceptability	5.03^b	5.47^ab	6.53^a	0.358

Means within a row with different superscript differ significantly at p<0.05.
BO, cooked by boiling; MW, cooked by microwave; SV, cooked by sous-vide.