Table 2. Effects of sausage diameter and meat batter composition on sensory traits of ripened sausages.
| Trait | Sausage type | Effect of sausage diameter | Effect of meat batter composition | ||
|---|---|---|---|---|---|
| 50S | 50L | 100S | |||
| Slice redness | 8.22±0.28 | 7.89±0.11 | 8.11±0.26 | ||
| Colour uniformity | 7.22±0.15 | 7.67±0.24 | 7.44±0.24 | ||
| Fat tissue amount | (4.56±0.45)b | (5.56±0.18)ab | (6.67±0.37)a | ** | |
| Slice coherence | 8.44±0.24 | 8.33±0.17 | 8.00±0.29 | ||
| Tenderness | 6.78±0.40 | 7.22±0.15 | 7.67±0.17 | ||
| Solubility | (6.33±0.29)b | (7.33±0.17)a | (7.78±0.22)a | * | ** |
| Saltiness | 5.22±0.52 | 4.56±0.41 | 4.00±0.33 | ||
| Sweetness | 1.67±0.44 | 2.89±0.39 | 2.78±0.28 | ||
| Acidity | 1.56±0.24 | 1.44±0.29 | 1.11±0.31 | ||
| Bitterness | 1.56±0.34 | 0.78±0.28 | 0.78±0.28 | ||
| Smoke aroma | (1.33±0.24)b | (2.33±0.24)a | (2.22±0.28)ab | * | |
| Aromatic plant aroma | 3.33±0.58 | 1.56±0.47 | 2.33±0.47 | ||
| Spicy aroma | (6.89±0.35)a | (5.89±0.51)ab | (4.22±0.43)b | ** | |
| Ripened aroma | (6.11±0.35)b | (7.56±0.18)a | (6.78±0.22)b | ** | |
| Off-flavours | 1.44±0.38 | 0.44±0.18 | 0.56±0.24 | ||
| Slice acceptability | 7.11±0.20 | 7.89 ±0.26 | 7.11±0.26 | ||
| Odour acceptability | (6.44±0.41)b | (8.22±0.28)a | (6.89±0.11)b | ** | |
| Texture acceptability | 7.44±0.38) | 8.22±0.28 | 7.33±0.17 | ||
| Taste acceptability | (6.22±0.52)b | (7.89±0.31)a | (6.78±0.28)b | * | |
| Aftertaste | 7.22±0.32 | 8.00±0.24 | 6.78±0.15 | ||
| Overall acceptability | 6.78±0.28 | 7.78±0.28 | 6.67±0.24 | ||
Values are presented as mean±standard deviation. 50S=50% boar meat in small casing 50L=50% boar meat in large casing, 100S=100% boar meat in small casing. Within a row, mean values followed by a different letter are significantly different (*p<0.05, **p<0.01) according to the Kruskal-Wallis test