| 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 | Â | Â | Â | Â | Â | Â |
Cook loss, mg/g tissue | 334 | 343 | 332 | 352 | 8.52 | 0.17 |