Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

Table 5

Sensory evaluation of breast muscle on days 1 and 7 of storage in refrigerator (points).

	Day 1		Day 7
	K	FF	K	FF
Flavour	3.44 ± 0.53	3.56 ± 0.73	3.50 ± 0.67	3.89 ± 0.78
Taste	3.78 ± 0.44	3.78 ± 0.67	3.90 ± 0.75	3.78 ± 0.67
Juiciness	2.56 ± 0.56	3.34 ± 0.67	2.90 ± 0.42	3.78 ± 0.57
Tenderness	3.22 ± 0.97	3.33 ± 0.71	3.70 ± 0.72	3.44 ± 0.52
Sum	13.00 ± 1.50	14.00 ± 2.00	14.00 ± 1.30	14.89 ± 1.45