Sensory of osmotic dehydrated and CaCl2 infused purple sweet potatoes are shown in Figure 6. The results showed that sensory was continuously decreased in the samples during storage at both temperature. The sensory quality of purple sweet potatoes color, Odor, taste, texture, Appearance, Overall of which decreased during storage. Sensory shown changes significant in osmotic dehydrated potatoes. The samples stored at room temperature was losing sensory more when compared 4˚C. Osmotic dehydrated purple sweet potato that infused with CaCl2 can be stored for a period of 25 days (4C). In storage at room temperature, can be studied in a 10-day period due to the growth of microorganisms in samples of sweet potato.
These values increased with storage temperature increase. These results clearly indicate that the increase of storage temperature produced an increase of meat tenderness.