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Sensory quality (means ± standard error) of fermented mutton sausage during natural ripening.
| Parameters | Day 0 | Day 7 | Day 16 | Day 26 |
| Appearance | 1.75 ± 0.25c | 5.00 ± 0.82b | 7.00 ± 0.41a | 5.25 ± 0.63ab |
| Color | 2.00 ± 0.41b | 6.50 ± 0.64a | 6.75 ± 0.48a | 5.75 ± 0.48a |
| Flavor | 1.75 ± 0.25b | 5.25 ± 0.75a | 6.50 + 0.29a | 6.25 ± 1.18a |
| Overall acceptability | 1.75 ± 0.48c | 5.00 ± 0.82b | 7.25 ± 0.48a | 5.50 ± 0.50ab |
Means within each row with different superscript letters are significantly different (P < 0.05).
