FIGURE 2.

Representation of the average of sausage samples and the correlation of the attributes selected by 131 consumers in the first and second dimensions. Castrated: sausage made from castrated pork, with 30% pork back fat, and 70% lean ham, made with a traditional recipe. Non‐castrated: sausage made from entire, non‐castrated pork, with 30% pork back fat and 70% lean ham. Non‐castrated F6%: sausages made from non‐castrated pork, with 20% pork back fat, 6% (w/w) inulin, and 0.5% (w/w) β‐glucan. Non‐castrated F3%: sausages made from non‐castrated pork, with 20% pork back fat, 3% (w/w) inulin, 1% (w/w) β‐glucan, and 0.5% (w/w) grape skin.