The Impact of Residual O₂, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Table 2

Evaluation of the panel performance of the descriptive analysis at 3 days of display, as values.

Attribute	Product	Judge	Batch	Replica	Product: judge	Product: session	Product: replica	Judge: replica	Judge: session
Sourness odour	<0.001	<0.001	0.419	0.293	<0.001	0.030	0.279	0.879	0.279
Meaty odour	<0.001	<0.001	0.835	0.537	<0.001	0.032	0.747	0.389	0.257
Metallic odour	<0.001	<0.001	0.127	0.110	<0.001	0.108	0.772	0.922	0.314
Cloying odour	<0.001	0.016	0.722	0.026	<0.001	0.023	0.084	0.980	0.590
Rancid odour	<0.001	0.009	0.369	0.958	<0.001	0.003	0.984	0.372	0.931
Sourness flavour	<0.001	<0.001	0.887	0.882	<0.001	<0.001	0.781	0.345	0.066
Meaty flavour	<0.001	<0.001	0.243	0.734	<0.001	0.040	0.033	0.217	0.810
Metallic flavour	<0.001	<0.001	0.115	0.544	0.001	0.044	0.608	0.514	0.937
Cloying flavour	<0.001	0.003	0.206	0.145	<0.001	0.001	0.299	0.476	0.054
Rancid flavour	<0.001	0.001	0.215	0.546	<0.001	<0.001	0.841	0.154	0.814
Colour intensity	<0.001	<0.001	0.034	0.023	<0.001	0.432	0.704	0.558	<0.001

Values in bold letters indicate a significant difference between samples ().