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

Table 4

Sensory acceptance test of Kaeb Moo attributes using a 9-point hedonic scale and % purchase intent.

Storage times (weeks)	Sample	Attributes						% purchase intent
		Overall liking	Appearance	Odor	Texture	Crispness	Overall taste
0	T1	7.6 ± 0.9^a,x	7.2 ± 1.0^a,x	7.5 ± 0.9^a,x	7.7 ± 0.8^a,x	7.9 ± 0.7^a,x	7.7 ± 0.7^a,x	100.00
	T2	6.9 ± 1.0^a,y	7.4 ± 0.8^a,x	6.9 ± 1.0^a,y	7.0 ± 1.0^a,y	7.3 ± 0.9^a,y	7.0 ± 0.9^a,y	93.55
	T3	6.6 ± 0.8^a,y	6.9 ± 0.8^a,x	6.6 ± 1.0^a,y	6.8 ± 1.0^a,y	7.1 ± 0.9^a,y	6.5 ± 1.1^a,y	83.87
1	T1	7.1 ± 0.8^ab,x	6.9 ± 0.7^a,x	6.8 ± 0.8^b,x	6.8 ± 0.8^b,x	6.9 ± 0.7^b,x	6.9 ± 0.7^b,x	96.88
	T2	6.1 ± 1.0^b,y	6.8 ± 0.8^ab,xy	6.4 ± 0.8^a,x	6.4 ± 0.9^b,xy	6.2 ± 0.8^b,y	6.3 ± 0.8^b,y	75.00
	T3	5.9 ± 0.8^b,y	6.4 ± 1.0^ab,y	5.7 ± 0.9^a,y	5.9 ± 1.0^b,y	6.0 ± 0.9^b,y	5.8 ± 1.0^a,y	62.50
2	T1	6.6 ± 0.9^b,x	7.0 ± 0.9^a,x	6.2 ± 0.9^bc,x	6.3 ± 1.0^b,x	6.4 ± 1.0^b,x	6.6 ± 1.0^b,x	68.57
	T2	4.5 ± 0.8^c,y	6.8 ± 0.9^b,x	5.5 ± 1.0^b,y	4.8 ± 1.0^c,y	4.2 ± 1.0^c,y	4.9 ± 0.8^c,y	42.86
	T3	3.9 ± 1.0^c,z	6.6 ± 0.8^b,x	4.9 ± 1.0^c,z	4.5 ± 1.0^c,y	4.3 ± 1.0^c,y	4.5 ± 1.1^b,y	34.29
3	T1	5.7 ± 0.9^c	6.9 ± 0.9^a	5.8 ± 1.0^c	5.6 ± 1.0^c	5.7 ± 0.9^c	6.3 ± 0.9^b	60.00
	T2	—	—	—	—	—	—	—
	T3	—	—	—	—	—	—	—
4	T1	4.2 ± 0.9^d	6.7 ± 1.0^a	5.0 ± 1.0^c	4.6 ± 1.1^d	4.1 ± 1.4^d	5.0 ± 1.4^c	46.67
	T2	—	—	—	—	—	—	—
	T3	—	—	—	—	—	—	—

Data shown are means ± standard deviation (N = 50). a, b, c, and d in the same column show significantly different (P < 0.05) values of the same sample in different weeks. x, y, and z in the same column show significantly different (P < 0.05) values of different same samples in the same weeks. —: evaluation was refused by consumers due to product rancidity.