Table 7.

Sensory characteristics of Control dry-cured sausages and dry-cured sausages with synthetic additives (NITRASC) or with stabilized grape pomace at 0.5% (0.5%Pomace) or 3% (3%Pomace).

	Control	NITRASC	0.5%Pomace	3%Pomace	p
Lean color	4.6 ± 0.4 b	6.9 ± 0.3 a	4.6 ± 0.5 b	4.7 ± 0.8 b	<0.001
Fat color	3.8 ± 0.5 a	2.6 ± 0.5 b	3.6 ± 0.5 a	3.9 ± 0.6 a	<0.001
“Salchichón” odor	6.3 ± 0.3	6.4 ± 0.2	6.2 ± 0.2	6.3 ± 0.3	0.960
Off-odor	0.5 ± 0.4 a	0.1 ± 0.0 b	0.4 ± 0.2 ab	0.2 ± 0.1 ab	0.002
Hardness	5.2 ± 0.8	5.2 ± 0.4	5.0 ± 0.6	5.6 ± 0.5	0.093
Juiciness	5.0 ± 0.5 ab	5.2 ± 0.3 a	5.0 ± 0.6 ab	4.5 ± 0.3 b	0.050
Defective texture	0.4 ± 0.3 b	0.1 ± 0.0 b	0.4 ± 0.2 b	1.7 ± 0.4 a	<0.001
Saltiness	6.4 ± 0.7	6.3 ± 0.5	6.4 ± 0.4	6.4 ± 0.4	0.394
Spiciness	6.2 ± 0.6	6.1 ± 0.4	6.2 ± 0.6	6.0 ± 0.6	0.437
Flavor intensity	6.3 ± 0.3	6.7 ± 0.3	6.3 ± 0.2	6.2 ± 0.2	0.368
Off-flavor	0.5 ± 0.5 a	0.1 ± 0.1 b	0.4 ± 0.2 ab	0.3 ± 0.2 ab	0.012

The results are expressed as mean ± standard deviation and significance (p) from a generalized linear mixed model. Different letters in the same row indicate significant differences in the Bonferroni test.