. 2016 Mar 10;29(6):865–871. doi: 10.5713/ajas.15.1050

Table 5.

A comparison of the sensory properties of emulsion sausages from spent layer meat using canola and flaxseed oils

Traits¹	Treatments²			SEM

	CON	CA	FL
Color	6.60^a	6.10^a	5.40^b	0.28
Texture	6.00^b	7.20^a	6.50^b	0.22
Taste	6.10	6.80	6.20	0.21
Flavor	6.40^a	6.20^a	5.50^b	0.24
Overall acceptance	6.20^a	6.60^a	5.65^b	0.20

SEM, standard error of the means.

Each trait was evaluated on a 9-point hedonic scale: 1-most unpleasant, very unpleasant, moderately unpleasant, slightly unpleasant, neither pleasant nor unpleasant, slightly pleasant, moderately pleasant, 9-most pleasant.

CON, spent layer sausage with 20% pork back fat; CA, spent layer sausage with 20% canola oil; FL, spent layer sausage with 20% flaxseed oil.

^a–b

Means within each row with different superscripts are significantly different (p<0.05).