A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives

Table 3

The texture of meatballs coated with smoke powder of various pyrolysis temperatures.

Sample	0 h	12 h	24 h	36 h	48 h	60 h	68 h	72 h	76 h	80 h
T0	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	2.8 ± 0, 6^A	2.1 ± 0, 2^A	1.5 ± 0, 5^A	1.1 ± 0, 0^A	1 ± 0, 0^A	1 ± 0, 0^A
T1	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	4.0 ± 0, 0^B	3.7 ± 0, 6^B	3 ± 1, 0^B	2.3 ± 0, 5^B	1.4 ± 0, 5^A	1.2 ± 0, 3^A
T2	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	4.1 ± 0, 0^B	3.6 ± 0, 5^B	3.3 ± 0, 6^B	3 ± 0, 1^C	2.5 ± 0, 5^B	1.6 ± 0, 5^A
T3	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	5 ± 0, 0^A	4.7 ± 0, 5^B	4.1 ± 0, 2^C	3.6 ± 0, 5^B	3.3 ± 0, 5^C	2.6 ± 0, 6^B	2 ± 0, 0^B

1, squishy; 2, soft; 3, a bit firm; 4, quite firm 5, firm. The different superscript letters in the columns represent the actual differences with α = 0.05.