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

Table 6

Agglomerative hierarchical clustering analysis of OL ratings by 104 consumers and the mean separation of each cluster.

Sample	C1	C2	C3
Control	5.5	4.1 d	3.8 g
C05	5.9 bc	4.4 bcd	4.4 fg
C10	6.0 bc	4.8 ab	4.6 ef
C20	6.0 abc	4.5 abcd	5.2 de
C30	6.6 a	5.0 a	6.6 ab
D05	6.1 ab	4.8 ab	6.2 bc
D10	5.9 bc	4.7 abc	5.9 cd
D20	5.8 bc	4.9 ab	5.9 cd
D30	5.1 d	4.2 cd	7.2 a

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