Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Table 4

The mean ranks and statistical significance () of each of the sensory properties of commercial rabbit sausages from four sampling days given by Kruskal-Wallis test.

Sampling day	Juiciness	Tenderness	Flavour	Appearance/colour	Overall acceptability
Day 1	30.25	40.69	29.41	30.19	30.56
Day 2	30.06	35.81	30.88	28.28	29.03
Day 3	32.31	26.75	35.91	32.75	33.66
Day 4	37.38	26.75	33.81	38.78	36.75
Sig. ()	0.59	0.04	0.70	0.34	0.57

Mean ranks, .
Values with different superscript letters within a column were statistically different () according to stepwise-stepdown procedure of Kruskal-Wallis test.