Table 2. Sensory evaluation of pork restructured jerky added with various levels of tomato puree and basil powder

Traits	Treatments
Traits	Control	T4B1	T3B2	T2B3	T1B4
Color	8.00±1.41	8.29±1.60	8.43±0.98	8.00±1.15	7.33±1.63
Flavor	7.25±0.96^b	7.80±0.84^ab	9.00±1.00^a	8.40±0.89^ab	7.40±1.14^b
Texture	8.29±1.60	8.86±1.46	8.71±0.95	8.29±0.49	7.67±0.52
Juiciness	8.29±0.76	8.20±1.10	8.57±1.13	8.40±0.55	7.50±1.38
Off-flavor	7.33±1.15^ab	8.00±1.26^ab	8.67±1.03^a	8.50±0.55^a	7.00±1.00^b
Overall acceptability	8.00±1.00^ab	8.83±0.98^a	9.00±0.63^a	8.33±1.37^ab	7.20±0.84^b

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: tomato puree 0%, basil powder 0%; T4B1: tomato puree 4%, basil powder 1%; T3B2: tomato puree 3%, basil powder 2%; T2B3: tomato puree 2%, basil powder 3%; T1B4: tomato puree 1%, basil powder 4%.