Table 3. Sensory evaluation of pork loin ham formulated with various levels of cherry tomato-paste

Traits	Cherry tomato-paste (%)
Traits	0 (Control)	1	3	5
Color	8.00±0.67^b	7.60±0.52^b	9.20±0.79^a	8.75±0.89^a
Flavor	7.40±0.52^b	7.33±0.49^b	8.40±0.52^a	8.83±0.72^a
Texture	7.57±1.09^b	8.00±0.96^ab	8.71±0.91^a	8.43±0.76^a
Juiciness	7.88±0.99^a	8.43±0.53^a	8.20±0.42^a	8.50±0.53^a
Off flavor	7.40±0.52^b	7.92±0.76^ab	8.43±0.51^a	8.57±0.76^b
Overall acceptability	7.33±0.49^b	7.57±0.76^b	8.50±0.80^a	8.60±0.52^b

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
In each categories, closer to 10 points means ‘sensually excellence’ and closer to 1 point ‘sensually inferiority’.