Table 6.
Attribute | Sample | ||||||
---|---|---|---|---|---|---|---|
p‐value | Vegetarian sausage 2 | Vegetarian sausage 1 | Hybrid 2 | Meat sausage | Hybrid 1 | Ideal | |
Fibrous texture | <.001 | 49 | 17 | 35 | 5 | 23 | 15 |
Dry texture | <.001 | 23 | 6 | 32 | 0 | 23 | 2 |
Poor mouthfeel | −.003 | 35 | 26 | 26 | 16 | 15 | 0 |
Greasy | <.001 | 6 | 20 | 14 | 62 | 14 | 16 |
Easy to cut | <.001 | 53 | 75 | 27 | 66 | 53 | 72 |
Difficult to cut | <.001 | 11 | 1 | 49 | 10 | 20 | 1 |
Hard | <.001 | 9 | 0 | 36 | 2 | 15 | 7 |
Soft | <.001 | 45 | 77 | 29 | 74 | 46 | 60 |
Moist texture | <.001 | 28 | 59 | 19 | 73 | 33 | 75 |
Coarse appearance | <.001 | 23 | 11 | 21 | 2 | 13 | 18 |
Dry appearance | <.001 | 32 | 29 | 30 | 0 | 27 | 9 |
Visible herbs | <.001 | 76 | 20 | 27 | 0 | 16 | 42 |
Pale color | <.001 | 34 | 38 | 18 | 47 | 19 | 2 |
Meaty color | <.001 | 18 | 21 | 51 | 39 | 57 | 78 |
Fatty appearance | <.001 | 3 | 13 | 18 | 52 | 14 | 15 |
Herby flavor | <.001 | 65 | 39 | 35 | 15 | 28 | 40 |
Peppery flavor | −.255 | 35 | 43 | 31 | 31 | 35 | 38 |
Off‐flavor/unpleasant aftertaste | <.001 | 32 | 29 | 10 | 4 | 6 | 0 |
Meaty flavor | <.001 | 13 | 21 | 50 | 59 | 55 | 82 |
Wheaty flavor | −.109 | 23 | 29 | 24 | 14 | 23 | 2 |