. 2024 Jul 4;12(9):6720–6734. doi: 10.1002/fsn3.4278

TABLE 7.

Frequency of mentioned attributes for the four different sausage samples.

Attributes	p‐value	Castrated	Non‐castrated	Non‐castrated F6%	Non‐castrated F3%
Dark	.009	20^b	12^ab	6^a	8^a
Bright	.274	36	33	35	24
Animal cruelty	.001	40^b	17^a	13^a	32^b
Dry	.001	17^b	34^c	10^ab	5^a
Fatty	.001	84^d	45^c	5^a	24^b
Light	.001	11^a	9^a	29^b	26^b
Matte	.001	8^a	43^b	5^a	41^b
Healthy	.001	12^a	62^b	13^a	12^a
Juiciness	.001	52^c	8^a	35^b	30^b
Appetizing	.001	59^c	15^a	32^b	16^a
Little fat	.003	11^a	33^b	22^ab	29^b
Unhealthy	.001	50^b	8^a	13^a	17^a
Expensive	.001	4^a	19^b	48^c	33^bc
Animal friendly	.001	4^a	11^ab	23^bc	25^c
Unpleasant	.001	15^a	8^a	35^b	41^b
Cheap	.001	27^b	12^a	34^b	7^a

Note: 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. Different superscripts (a; b; c) between products indicate significant (p ≤ .05) differences according to Cochran's Q test.