. 2016 Aug 30;36(4):445–451. doi: 10.5851/kosfa.2016.36.4.445

Table 6. Effect of various combinations of pork meat and pork head levels on sensory characteristics of frankfurters.

Treatments¹⁾	Color	Flavor	Tenderness	Juiciness	Overall acceptability
Control	7.78±0.64	8.22±0.83^a	8.89±0.78	8.17±0.79^a	8.22±0.83^a
T1	8.22±0.83	8.17±1.27^a	8.56±0.73	8.16±0.78^a	8.00±0.25^ab
T2	8.33±0.71	8.00±0.50^ab	8.48±0.71	8.14±0.79^a	7.78±0.82^abc
T3	7.67±0.52	7.33±0.52^b	8.44±0.73	7.61±0.49^ab	7.44±0.53^bc
T4	7.72±0.44	7.28±0.44^b	8.56±0.73	7.33±0.71^b	7.24±0.46^c

All values are mean±standard deviation of three replicates (n=9).

^a-cMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter with 50% pork meat; T1, frankfurter with 45% pork meat + 5% pork head; T2, frankfurter with 40% pork meat + 10% pork head; T3, frankfurter with 35% pork meat + 15% pork head; T4, frankfurter with 30% pork meat + 20% pork head.