Table 4. Sensory panel evaluation scores

Parameters	BMP	MFP	IHCMP	PBMP	IHCMPCR	p-value
Color	8.33±0.17^a	5.20±0.13^d	6.30±0.15^c	4.20±0.13^e	7.70±0.15^b	0.0001
Flavor	7.67±0.17^b	6.10±0.10^d	6.90±0.10^c	3.20±0.13^e	8.70±0.15^a	0.0001
Tenderness	8.11±0.20^a	7.30±0.15^b	7.50±0.22^b	5.50±0.17^c	7.60±0.16^ab	0.0001
Juiciness	8.22±0.15^a	5.70±0.15^c	6.80±0.13^b	4.20±0.33^d	7.90±0.10^a	0.0001
Overall acceptance	8.44±0.18^a	5.50±0.31^c	7.10±0.18^b	4.10±0.18^d	8.40±0.16^a	0.0001

Values are presented as mean±SEM.
Different superscript letters within the same row mean significantly different between treatments (p<0.05).
BMP, beef meat patty; MFP, myofibrillar protein patty; IHCMP, imitated hybrid cultured meat patty; PBMP, plant based meat patty; IHCMPCR, IHCMP+dry aged beef crust.