Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers

Table 4

Statistics of the chemical composition of the sausage samples.

Statistics	Mass fractions (%)
	Protein	Fat	Moisture	Salt
Minimum	13.7	19.9	53.5	2.22
Maximum	19.5	26.4	59.5	3.53
Mean	15.79	23.00	56.01	2.55
Standard deviation	1.42	4.60	1.92	0.29