Table 3. Sensory evaluation of breast meat of scalded and non-scalded broiler chicken

Parameter	Broiler breast meat type		SEM1)	p-value
	SBC	NSBC
Appearance	5.43	5.53	0.212	0.740
Color	5.30	5.53	0.211	0.438
Odor	5.00	5.26	0.237	0.429
Taste	5.46	5.80	0.195	0.232
Juiciness	5.30	5.26	0.222	0.916
Tenderness	5.30	5.43	0.208	0.652
Overall acceptability	5.46b	5.93a	0.154	0.036

Pooled standard error of the means (n = 20).
Values in the same row with different superscripts differ significantly (p < 0.05).