Journal of Food Quality

Research Article

Shelf-Life Feasibility Study of Moringa oleifera Seasoned Beef

Table 6

Organoleptic properties of cooked beef seasoned with MELE.


Sensory parameter	Samples	0 day	2 days	4 days	6 days	8 days	10 days

Taste	Control	5.0 ± 0.1^A	5.0 ± 0.5^A	4.5 ± 0.1^AB	1.0 ± 0.0^I	1.0 ± 0.1^I	1.0 ± 0.4^I
	3% NaCl	3.0 ± 0.5^C	2.9 ± 0.0^CD	3.05 ± 0.2^C	3.1 ± 0.1^C	2.6 ± 0.2^D	3.0 ± 0.1^C
	2% MELE	3.6 ± 0.1^B	3.6 ± 0.0^B	3.6 ± 0.3^B	3.6 ± 0.1^B	3.1 ± 0.3^C	2.5 ± 0.6^D
	4% MELE	1.9 ± 0.1^EF	1.8 ± 0.2^EF	1.0 ± 0.1^I	2.0 ± 0.4^E	1.6 ± 0.5^EFG	1.3 ± 0.0^GHI
	8% MELE	1.2 ± 0.5^HI	1.2 ± 0.0^HI	1.0 ± 0.2^I	1.0 ± 0.2^I	1.0 ± 0.0^I	1.0 ± 0.0^I

Aroma	Control	5.0 ± 0.6^A	5.0 ± 0.5^A	3.2 ± 0.1^C	1.1 ± 0.4^G	1.0 ± 0.2^G	1.0 ± 0.1^G
	3% NaCl	3.5 ± 0.0^B	3.5 ± 0.3^B	3.8 ± 0.6^B	3.8 ± 0.1^B	3.4 ± 0.4^BCD	3.8 ± 0.1^B
	2% MELE	3.5 ± 0.0^B	3.4 ± 0.1^BC	3.0 ± 0.0^D	3.0 ± 0.2^CD	3.0 ± 0.0^D	2.5 ± 0.2^E
	4% MELE	1.9 ± 0.2^F	1.9 ± 0.1^F	1.8 ± 0.2^F	1.7 ± 0.4^F	1.8 ± 0.0^F	1.8 ± 0.2^F
	8% MELE	1.0 ± 0.1^G	1.0 ± 0.1^G	1.0 ± 0.1^G	1.0 ± 0.0^G	1.0 ± 0.0^G	1.0 ± 0.2^G

Appearance	Control	5.0 ± 0.5^A	4.9 ± 0.1^A	3.5 ± 0.1^C	1.0 ± 0.6^I	1.0 ± 0.2^I	1.0 ± 0.5^I
	3% NaCl	4.0 ± 0.3^B	4.0 ± 0.1^B	4.0 ± 0.0^B	2.6 ± 0.1^E	2.3 ± 0.2^F	3.0 ± 0.5^D
	2% MELE	4.2 ± 0.2^B	4.0 ± 0.1^B	4.0 ± 0.4^B	3.4 ± 0.5^C	2.1 ± 0.0^FG	4.0 ± 0.0^B
	4% MELE	2.3 ± 0.3^F	2.0 ± 0.1^G	1.9 ± 0.4^G	2.0 ± 0.2^G	2.0 ± 0.4^G	2.0 ± 0.4^G
	8% MELE	1.4 ± 0.5^H	1.4 ± 0.1^H	1.0 ± 0.3^I	1.0 ± 0.2^I	1.0 ± 0.4^I	1.0 ± 0.3^I

Texture	Control	5.0 ± 0.3^A	4.5 ± 0.1^BC	3.3 ± 0.1^FGH	2.1 ± 0.1^J	1.0 ± 0.1^K	1.0 ± 0.3^K
	3% NaCl	4.9 ± 0.4^A	4.9 ± 0.6^AB	5.0 ± 0.1^A	5.0 ± 0.1^A	5.0 ± 0.1^A	3.4 ± 0.1^FGH
	2% MELE	4.3 ± 0.5^CD	4.2 ± 0.6^CD	4.0 ± 0.1^DE	3.3 ± 0.1^FGH	2.8 ± 0.2^I	2.2 ± 0.3^J
	4% MELE	3.6 ± 0.2^EF	3.5 ± 0.5^FG	3.6 ± 0.1^EF	3.6 ± 0.1^EF	3.6 ± 0.1^EF	2.2 ± 0.3^J
	8% MELE	3.5 ± 0.2^FG	3.6 ± 0.5^EF	3.4 ± 0.6^FGH	3.1 ± 0.1^HI	3.3 ± 0.2^FGH	2.2 ± 0.0^J

Overall acceptability	Control	5.0 ± 0.3^A	5.0 ± 0.2^A	4.1 ± 0.6^B	1.0 ± 0.5^I	1.0 ± 0.4^I	1.0 ± 0.3^I
	3% NaCl	4.5 ± 0.1^B	4.1 ± 0.2^B	3.8 ± 0.5^B	3.0 ± 0.4^C	2.2 ± 0.5^DE	2.3 ± 1.0^DE
	2% MELE	4.0 ± 0.6^B	3.9 ± 0.1^B	4.0 ± 0.2^B	3.1 ± 0.9^C	2.4 ± 0.6^DE	2.5 ± 0.7^D
	4% MELE	2.4 ± 0.6^D	2.0 ± 0.3^EF	2.5 ± 1.0^D	2.2 ± 0.9^DE	2.5 ± 0.3^D	1.7 ± 0.2^FGH
	8% MELE	1.7 ± 0.0^FG	1.7 ± 0.5^FG	1.4 ± 0.3^GHI	1.2 ± 0.4^I	1.3 ± 0.2^HI	1.1 ± 0.5^I

Values are expressed as means. Values within interactions of individual sensory attributes that do not share a letter are significantly different ( < 0.05).