Table 7. Average scores and SD of the RATA terms

Sample Overall acceptability Appear-ance (A) Odor (O) Taste (T) Mouthfeel (M)
Brownness Meaty Pork Smoky Saltiness Sourness Bitterness Savory/ Umami Meaty Juiciness Chewiness Tenderness Mouth coating
Control_ 0w 5.03 ±1.81b 0.81 ±0.58a 1.55 ±0.92bcd 1.80 ±1.04b 0.87 ±0.87ab 1.87 ±0.84cd 0.71 ±0.73abc 0.55 ±0.63a 1.41 ±1.02bc 1.74 ±0.95b 1.81 ±0.94b 1.64 ±0.95ab 1.67 ±0.97b 1.2 ±1.05a
T1_0w 5.29 ±1.62b 0.86 ±0.55a 1.62 ±0.96cd 1.75 ±1.09b 0.94 ±0.87ab 1.88 ±0.87cd 0.59 ±0.69ab 0.65 ±0.80a 1.62 ±1.00cd 1.81 ±0.94b 1.93 ±0.94b 1.26 ±0.87ab 1.75 ±0.98b 1.29 ±0.93a
T2_0w 3.78 ±1.74a 0.93 ±0.65a 1.65 ±1.00cd 1.74 ±1.07b 0.93 ±0.94ab 1.58 ±0.99bc 0.65 ±0.78abc 1.36 ±1.10b 1.17 ±0.97ab 1.65 ±1.07b 1.13 ±0.89a 1.51 ±0.93ab 1.04 ±0.85a 1.13 ±0.98a
T3_0w 5.57 ±2.08b 1.96 ±0.93c 1.78 ±0.91d 1.03 ±0.84a 1.64 ±1.10c 2.07 ±0.81d 0.64 ±0.71ab 0.61 ±0.65a 1.80 ±1.09d 1.86 ±0.99b 2.06 ±0.97ab 2.00 ±0.99b 1.8 ±1.04b 1.29 ±1.00a
Control_4w 3.65 ±1.78a 0.72 ±0.57a 1.06 ±0.82a 2.00 ±0.99b 0.61 ±0.65a 1.22 ±0.76a 0.86 ±0.84bc 0.65 ±0.74a 0.99 ±0.87a 1.22 ±0.94a 2.32 ±0.80b 1.61 ±1.05ab 1.74 ±1.05b 1.25 ±1.03a
T1_4w 4.90 ±1.82b 0.84 ±0.53a 1.23 ±0.89ab 1.70 ±0.94b 0.74 ±0.76a 1.29 ±0.75ab 0.55 ±0.65a 0.61 ±0.69a 1.36 ±0.97bc 1.57 ±0.93ab 2.25 ±0.83b 1.38 ±0.91ab 1.84 ±0.96b 1.41 ±1.12a
T2_4w 4.00 ±1.82a 0.87 ±0.57a 1.62 ±0.89cd 2.04 ±1.01b 0.74 ±0.82a 1.46 ±0.83ab 0.68 ±0.68abc 1.19 ±1.05b 1.25 ±0.98ab 1.55 ±1.01ab 1.78 ±1.04b 1.28 ±0.91ab 1.30 ±0.97a 1.36 ±1.01a
T3_4w 5.01 ±1.81b 1.42 ±0.85b 1.42 ±0.96bc 1.20 ±0.87a 1.19 ±1.06b 1.58 ±0.85bc 0.93 ±0.90c 0.62 ±0.77a 1.54 ±1.05bcd 1.54 ±0.88ab 2.28 ±0.73b 1.38 ±1.03ab 1.68 ±0.98b 1.38 ±0.99a
Control, no additives; T1, 0.2% sorbic acid; T2, 0.2% grapefruit seeds; T3, 0.2% natural extract.
Means within a column with different letters are significantly different (p<0.05) according to Duncan’s test.
RATA, rate-all-that-apply.