Table 7.
Changes in the sensory properties of the Woorimatdag 1 breast meat marinated with red pepper sauce during cold storage

Treatment	Storage day				SEM
Treatment	1	10	15	18	SEM
Color
CON	7.67	7.58	7.50	7.17	0.276
GP15	7.67	7.17	7.25	7.00	0.316
GP30	7.58	7.25	7.00	7.67	0.307
GG5	7.42	7.42	6.50	7.00	0.339
GG10	7.25	7.75	6.50	7.00	0.341
SEM	0.256	0.357	0.338	0.307
Flavor
CON	7.42^A	6.83	6.75^AB	6.83	0.277
GP15	7.08^A	7.25	7.17^A	6.75	0.329
GP30	7.00^A	7.08	6.75^AB	6.67	0.313
GG5	6.67^AB	6.50	6.17^AB	6.50	0.290
GG10	5.75^B	6.25	5.83^B	6.42	0.265
SEM	0.308	0.281	0.274	0.317
Juiciness
CON	6.83	7.08	6.42	6.33	0.343
GP15	5.58^b	7.08^a	6.92^ab	6.08^ab	0.374
GP30	5.50	6.67	6.42	6.33	0.378
GG5	5.83	6.92	6.42	6.17	0.377
GG10	5.17^b	6.92^a	5.83^ab	6.00^ab	0.404
SEM	0.478	0.331	0.399	0.258
Tenderness
CON	7.25	7.50	7.00	7.08	0.276
GP15	6.00	7.92	7.17	6.67	0.362
GP30	6.25	7.25	7.00	6.42	0.383
GG5	6.58	7.83	6.67	6.75	0.280
GG10	5.67	7.67	5.83	6.58	0.389
SEM	0.419	0.282	0.373	0.269
Overall acceptability
CON	7.33^A	7.00^AB	7.08^AB	6.67	0.214
GP15	7.08^AB	7.67^A	7.50^A	6.67	0.266
GP30	7.08^AB	6.92^AB	7.08^AB	6.92	0.281
GG5	6.92^AB	6.75^AB	6.42^BC	6.75	0.255
GG10	6.17^B	6.25^B	5.75^C	6.08	0.235
SEM	0.273	0.246	0.246	0.238

Means within the same row with different letters are significantly different (P<0.05).
Means within the same column with different letters are significantly different (P<0.05).