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Table 4 Sensory attributes of hamburgers made with perirenal or subcutaneous fat

From: Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

  Fat depot location s.e.m P-value
Sensory attributes Perirenal (n = 64) Subcutaneous (n = 64)
Initial tenderness 6.75 6.62 0.18 0.09
Overall tenderness 6.95 6.84 0.17 0.24
Initial juiciness 5.97a 5.43b 0.23 0.001
Sustainable juiciness 5.85a 5.63b 0.21 0.02
Beef flavour intensity 5.50b 5.67a 0.18 0.02
Off-flavour intensity 7.85 7.98 0.20 0.07
Residual mouth coating 6.04b 6.89a 0.34 0.001
Cooking attributes     
Cook loss, mg/gtissue 340b 382a 6.49 <0.001
  1. a,bMeans with different superscripts for a particular fatty acid profile are significantly different (P <0.05); s.e.m, standard error of mean; Attribute scores followed a nine point descriptive scale for initial and overall tenderness (9 = extremely tender; 1 = extremely tough), initial and sustainable juiciness (9 = extremely juicy; 1 = extremely dry), flavour and off-flavour intensity (9 = extremely intense; 1 = extremely bland/none), and residual mouth coating (9 = no mouth coating; 1 = extreme mouth coating).
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