| |
Dietary treatments
|
s.e.m
|
P-value
|
|---|
|
Sensory attributes
|
Control
|
SS
|
DDGS-15
|
DDGS-30
|
|---|
| |
n = 16
|
n = 16
|
n = 16
|
n = 16
| | |
|---|
|
Initial tenderness
|
6.80
|
6.76
|
6.79
|
6.63
|
0.19
|
0.15
|
|
Overall tenderness
|
6.97
|
6.93
|
6.97
|
6.93
|
0.18
|
0.93
|
|
Initial juiciness
|
6.08
|
5.88
|
6.03
|
5.87
|
0.25
|
0.21
|
|
Sustainable juiciness
|
5.89
|
5.82
|
5.86
|
5.84
|
0.22
|
0.93
|
|
Beef flavour intensity
|
5.46
|
5.48
|
5.47
|
5.59
|
0.20
|
0.62
|
|
Off-flavour intensity
|
7.74
|
7.93
|
7.82
|
7.96
|
0.24
|
0.51
|
|
Residual mouth coating
|
5.96b
|
5.95b
|
6.00b
|
6.32a
|
0.32
|
0.02
|
|
Cooking attributes
| | | | | | |
|
Cook loss, mg/g tissue
|
334
|
343
|
332
|
352
|
8.52
|
0.17
|
- 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).
