Fig. 1

Change in sensory analysis scores of Kırklareli meatball samples

Scores are presented on a 1–9 scale with 1 being bad and 9 being very good. Differences between means with a different letters exceed the estimate of least significant difference at 5% critical value. Comparisons were made on an individual trait basis and are applicable across infusion treatments within each trait (apparance, colour, smell, taste, texture and general acceptability).