## 3 Results
### Results of Sensory Analysis
 & **Ajwain HAB** & **Ajwain OT** & **Thyme OT** & **Ajwain OT** \\  & & **0.75 mL** & **0.75 mL** & **1.5 mL** & **1.5 mL** \\ \hline General & 51.07 (20.32) \({}^{\text{a}}\) & 51.33 (23.17) \({}^{\text{a}}\) & 53.00 (22.95) \({}^{\text{a}}\) & 59.80 (27.45) \({}^{\text{a}}\) & 63.73 (19.78) \({}^{\text{a}}\) & 52.77 (22.68) \({}^{\text{a}}\) \\ appearance & & & & & & \\   General & & & & & & \\   pleasantness of the & 51.90 (10.26) \({}^{\text{a}}\) & 50.60 (19.90) \({}^{\text{a}}\) & 44.03 (14.84) \({}^{\text{a}}\) & 56.00 (20.20) \({}^{\text{a}}\) & 55.00 (24.47) \({}^{\text{a}}\) & 48.93 (24.57) \({}^{\text{a}}\) \\   Intensity of the & & & & & & \\   thymol smell & 19.13 (16.08) \({}^{\text{a}}\) & 45.13 (18.94) \({}^{\text{b}}\) & 30.27 (26.96) \({}^{\text{ab}}\) & 50.47 (17.83) \({}^{\text{b}}\) & 49.90 (23.64) \({}^{\text{b}}\) & 45.07 (21.11) \({}^{\text{b}}\) \\   General likableness & & & & & & \\   of the colour & & & & & & \\   General intensity of the colour & & & & & & \\   the colour & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & & \\  & & & & & &moderately chewable. Ajwain OT 0.75 mL and thyme OT 1.5 mL were acceptable regarding the general pleasantness of the texture compared to other samples and the control, and they were rated as not tough and less intensive for juiciness. In terms of taste and intensity of partial tastes, the results are revealed in Table 5. Ajwain OT 0.75 mL was scored as superior to the control and other samples concerning the general pleasantness and general intensity of the taste. At the same time, it was ranked as the most intense in thymol taste compared to the control, which matches our previous results concerning smell intensity (Table 5). Regarding the salty taste (Table 6), the samples did not show significant differences and were ranked as bland in saltiness. The control was perceived as the saltiest; it is very likely that the lack of thymol allowed other partial tastes to overcome it. As for bitterness, there were significant differences among the samples. Thyme OT 1.5 mL was the bitterest compared to the control. The analysis showed no significant differences between the meat samples (Table 6) regarding stringent and pungent descriptors. Even though ajwain OT 0.75 mL and 1.5 mL were not significantly different regarding the intensity of the taste, the trend showed that increasing the dose of EO also increases the magnitude of the taste and is often associated with a more bitter taste. We conducted a generalised Procrustes analysis (GPA) to reduce the scale effects among panellists and align their sensory evaluation scores to some critical sensory attributes [27]. We selected five sensory attributes as the criteria according to the results previously assessed using ANOVA, considering the sample effect. The F1 and F2 dimensions obtained from the GPA explained 73.89% of the total variability (Figure 3). According to these results, the thymol taste characterised thyme HAB 0.75 mL, the intensity of the taste and intensity of the colour to ajwain OT 0.75 mL, and the intensity of the thymol smell to thyme and ajwain OT 1.5 mL. At the same time, the criteria had a very low effect on the control and thyme HAB 0.75 mL samples.