| Parameters |
Massaging time |
| 10min |
12min |
15min |
| Cooking yield (%)† |
87.75±0.56 b |
87.82±0.65 b |
90.18±0.46a |
| Sensory attributes‡ |
| General appearance |
6.80±0.12 |
7.00±0.11 |
6.91±0.13 |
| Flavor |
6.85±0.10 |
6.84±0.11 |
6.85±0.13 |
| Juiciness |
6.80±0.10 |
6.71±0.14 |
6.72±0.14 |
| Texture |
6.94±0.10 |
6.79±0.16 |
6.79±0.14 |
| Binding |
6.80±0.11 |
6.85±0.14 |
6.90±0.13 |
| Overall acceptability |
6.92±0.08 |
6.97±0.10 |
6.91±0.12 |
|
| *Mean values are scores on 8-point descriptive scale where 1: extremely undesirable and 8: extremely desirable. Mean ± SE bearing different superscripts in a row differ significantly (P<0.01) †n=6 and ‡n=21 for each treatment |
| Table 4: Effect of massaging time on cooking yield and sensory attributes of restructured buffalo meat steaks (Mean ± SE)*. |
