2.5. Sensory Test

A sensory test of cooked meat was performed by a team of 5 people trained in terms of sensory sensitivity with the Baryłko-Pikielna and Matuszewska method [21]. The estimation was performed in daylight at room temperature. Meat flavour, juiciness, tenderness, and palatability were determined using a 5-point scale [22]. In the cooked meat samples, meat tenderness was measured by using the Warner–Bratzler shear force method in a Zwick Roell Z 0.5 device (Zwick Roell, Ulm, Germany) with 500 (Kilonewton—kN) force and 100 mm/min of head movement.