Table 5. Sensory properties of standard pork cutlet(SC) and oven cooking type pork cutlet with added probiotics(OCP)

Traits	SC	OCP	Statistical analysis
Color	8.80±0.79	9.00±0.67	t-value:0.61nsp:0.548
Flavor	9.10±0.88	9.40±0.84	t-value:0.78nsp:0.4453
Tenderness	8.10±0.32	9.40±0.52	t-value:6.79***p:<.0001
Crispiness	8.50±1.35	9.30±0.48	t-value:1.76nsp:0.0954
Off-flavor	9.60±0.52	9.60±0.52	t-value:0nsp:1
Overall acceptability	8.90±0.32	9.00±0.94	t-value:0.32nsp:0.7541

All values are mean±SD.
non-significant,
p<0.05,
p<0.01,
p<0.001.