Fig. 2
From: Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
Sensory profile for the attributes of color, hardness, flavor, and saltiness of cooked and treated chicken breasts. Blue line, T1; orange line, T2; black line, T3. The figure reveals the degree to which each of the two marinated preparations enhances the four sensory properties above their constitutive levels in the unmarinated controls, with the orange diamond lying well within both the blue and the black diamonds