Meat samples arising from the three rabbit groups fed with 0%, 3%,
and 6% TP, respectively, were given to the panellists in a predetermined
balanced order and were evaluated in a preference ranking test.
Panellists were asked to rank the samples in order of preference with
1 being the most preferred and 3 being the least preferred; ties were
not allowed. Evaluation took place in individual booths in a sensory
testing laboratory under controlled conditions. Between each sample,
panellists were instructed to rinse their mouths with water served at
room temperature.