| Parameter |
Cooking time |
| 40min |
45min |
50min |
| Cooking yield (%)† |
87.08±0.93a |
83.15±0.90b |
78.53±0.67c |
| Sensory attributes‡ |
| Appearance |
7.05±0.11 |
7.00±0.12 |
7.05±0.11 |
| Flavor |
7.12±0.10 |
7.02±0.10 |
7.15±0.12 |
| Juiciness |
7.22±0.09a |
6.88±0.09b |
6.65±0.10b |
| Texture |
7.00±0.06a |
6.66±0.09b |
6.60±0.09b |
| Binding |
7.04±0.07 |
6.91±0.16 |
6.91±0.19 |
| Overall acceptability |
7.06±0.09 |
7.01±0.11 |
6.92±0.10 |
|
| *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 *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 5: Effect of cooking time on cooking yield and sensory attributes of restructured buffalo meat steaks (Mean ± S.E.)*. |
