Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Table 1

Standard references for intensity rating used for training sensory panelists.

Attributes	Reference	Quantity	Intensity^1
Rancid (flavor)^2	Refined soy bean oil (cook brand, Thailand)	20.0 ± 0.1 g	0
	Refined soy bean oil heated at 110°C for 5 h	20.0 ± 0.1 g	55
	Refined soy bean oil heated at 110°C for 15 h	20.0 ± 0.1 g	75
	Refined soy bean oil heated at 110°C for 24 h	20.0 ± 0.1 g	100
Crispness (texture)^3	Canned pineapple (Brook brand, Thailand)	3.20 cm^3	15
	Cracker (Nabisco brand, Thailand)	1 piece	25
	New Kaeb Moo (Mae Cham brand, Thailand)	1 piece (10 cm length)	50
	Corn chip (Tortillas, Dantitas brand, Thailand)	1 piece	70
	Potato chip (Kettle brand, USA)	1 piece	140

¹Intensity ratings are based on a 150 mm unstructured line scale with anchor at 12.5 and 137.5. ²Adapted from Maisuthisakul et al. [23]. ³Adapted from Sriwattana et al. [8] and Chauvin et al. [24].