Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Table 5

Mean acceptance intensities of overall liking, saltiness, meat flavor, chewiness, juiciness, and oiliness for sausage samples.

Sample	Overall liking	Saltiness	Meat flavor	Chewiness	Juiciness	Oiliness
Control	4.6	4.0 d	5.1 ab	4.6 de	4.9 cd	4.7 c
C05	5.0 bc	4.6 bcd	5.1 b	5.0 cde	5.1 bc	5.2 abc
C10	5.3 bc	4.7 bcd	5.2 ab	5.3 bcd	5.3 bc	5.2 abc
C20	5.3 bc	4.4 cd	5.1 b	5.8 ab	5.5 abc	5.3 ab
C30	6.0 a	5.2 ab	5.7 a	6.0 a	6.0 a	5.6 a
D05	5.6 ab	5.1 ab	5.4 ab	5.5 abc	5.4 bc	5.3 ab
D10	5.4 ab	4.9 abc	5.5 ab	5.5 abc	5.4 bc	5.2 abc
D20	5.4 ab	5.0 abc	5.4 ab	5.5 abc	5.6 ab	5.3 ab
D30	5.1 bc	4.8 bc	5.4 ab	5.3 bc	5.3 bc	4.9 bc

characters within a column mean significant difference at by Tukey’s test.