Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Table 4

Sensory properties of nonmarinated and marinated roasting breast muscles of slaughter pheasants.

Parameter (pt)	Nonmarinated	Marinated			SEM
	Group C	Group W	Group B	Group LJ
Odour intensity	4.20c ± 0.42	4.48^b ± 0.32	4.82^a ± 0.48	4.59^b ± 0.36	0.06
Flavour intensity	4.00^c ± 0.50	4.82^a ± 0.36	4.85^a ± 0.40	4.64^b ± 0.44	0.08
Odour desirability	4.34^c ± 0.76	4.52^b ± 0.46	4.58^b ± 0.38	4.72^a ± 0.50	0.05
Flavour desirability	4.10^c ± 0.34	4.16^c ± 0.40	4.88^a ± 0.36	4.56^b ± 0.51	0.06
Juiciness	4.12^c ± 0.40	4.73^a ± 0.38	4.73^a ± 0.44	4.46^b ± 0.32	0.06
Tenderness	3.80^c ± 0.34	4.84^a ± 0.32	4.80^a ± 0.48	4.48^b ± 0.40	0.09
General acceptability	4.10^c ± 0.46	4.60^b ± 0.38	4.80^a ± 0.42	4.56^b ± 0.48	0.08

Data are expressed as arithmetic mean ± standard deviation (). Group C: control group, nonmarinated; group W: marinated in acid whey; group B: marinated in butter milk; group LJ: marinated in lemon juice. ^a,b,cValues in rows with different letters differ significantly (). Sensory scale: Odour and flavour intensity: 1, changed; 2: moderately changed; 3, typical, weak; 4, typical, strong; 5, typical, very strong. Odour and flavour desirability: 1, not desirable; 2, fairly desirable; 3, desirable; 4, very desirable; 5, highly desirable. Juiciness: 1, very dry; 2, dry; 3, slightly juicy; 4, juicy; 5, very juicy. Tenderness: 1, very hard; 2, hard; 3, slightly tender; 4, tender; 5, very tender.