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Table 5 Sensory analysis of roasted chicken breast fillets processed with PSE and normal meat

From: Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

Parameter Roasted chicken breast SEMa
Normal PSE
Appearance 5.50 5.26 0.16
Color 5.20 4.96 0.17
Odor 5.13 5.26 0.20
Taste 5.13 5.26 0.20
Juiciness 5.66 5.23 0.17
Tenderness 5.63 5.20 0.17
Overall acceptability 5.60 5.36 0.12
  1. aStandard error of the means (n = 60)