Table 4. Values revealed from the sensory panel for HBM steak as compared to control (pork steak)

Parameters	Pork steak	TAG	TRC	TCA	TCP	p-value
Flavor	7.67±0.14a	6.33±0.14b	6.50±0.15b	7.67±0.14a	5.67±0.14c	0.0001
Juiciness	5.33±0.14b	5.33±0.14b	6.67±0.28a	6.33±0.14a	5.67±0.14b	0.0001
Tenderness	6.33±0.14b	7.00±0.25a	6.00±0.00b	6.33±0.14b	7.00±0.25a	0.0003
Chewiness	7.33±0.14a	7.67±0.14a	6.00±0.25b	7.33±0.14a	7.33±0.14a	0.0001
Overall acceptance	8.00±0.25a	7.33±0.14b	6.67±0.14c	5.67±0.14d	6.33±0.14c	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
HBM, hybrid meat; TAG, treatment alginate paste; TRC, treatment carrot; TCA, treatment red cabbage; TCP, treatment chick pea.