Figure_4.tif (421.84 kB)
Sensory assessor evaluation of cooked meat samples.
figure
posted on 2013-02-20, 05:38 authored by Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D. Mainland, Tor Lea, Margrethe Hersleth, Hiroaki MatsunamiError bars represent standard error and lines represent a smoothing spline. A rating of 1 was labelled “low intensity” and a rating of 9 was labelled “high intensity”.