Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats

Table 5

Sensory properties of fresh beef patties prepared with different concentrations of husk tomatoes (mean values ± SD).

		Appearance	Juiciness	Flavour	Colour	Texture	Overall acceptability
CBP		9.80 ± 1.11a	9.77 ± 1.21a	9.66 ± 1.15a	7.88 ± 0.55b	8.15 ± 1.03ab	9.51 ± 1.04a
2.5% HTB		8.77 ± 1.03ab	8.96 ± 1.17ab	8.31 ± 1.04ab	8.30 ± 1.14ab	8.88 ± 1.21ab	8.66 ± 1.01ab
5% HTB		9.01 ± 1.05a	9.41 ± 1.14a	8.11 ± 1.03ab	9.11 ± 1.10a	9.35 ± 1.14a	8.65 ± 1.04ab
10% HTB		7.60 ± 1.01b	7.54 ± 1.07b	7.66 ± 1.11b	9.41 ± 1.12a	9.41 ± 1.15a	7.40 ± 1.03b