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

Table 3

Sensory analysis of sliced packaged salami at 3 days display.

Series no.	Sourness odour	Meat odour	Cloying odour	Metallic odour	Rancid odour	Sourness flavour	Meat flavour	Cloying flavour	Metallic flavour	Rancid flavour	Colour intensity
AN4D	5.50^a	4.16^a	1.98^d	4.16^cd	1.13^d	5.43^a	4.60^a	1.97^d	4.40^cd	1.30^c	6.28^a
AN20D	6.16^a	4.52^ab	1.26^d	3.98^d	1.12^d	6.06^a	4.83^a	1.36^d	4.35^d	1.14^c	6.38^a
AN4L	5.58^a	4.47^ab	1.90^d	4.13^cd	1.23^d	5.21^a	4.61^a	1.90^d	4.43^cd	1.20^c	6.31^a
AN20L	5.79^a	4.78^a	1.54^d	4.12^cd	1.19^d	5.61^a	4.76^a	1.55^d	4.34^d	1.19^c	6.39^a
AN20F	5.38^a	4.60^a	1.94^d	4.04^cd	1.20^d	5.17^a	4.44^abc	2.10^d	4.58^cd	1.22^c	6.31^a
AN23L	6.09^a	4.80^a	1.31^d	4.07^cd	1.13^d	5.77^a	4.68^ab	1.28^d	4.42^cd	1.08^c	6.41^a
OX4L	1.01^c	2.32^d	8.31^a	5.45^a	7.85^a	1.04^c	2.75^d	8.03^a	5.55^a	7.69^a	4.11^c
OX20L	2.98^b	3.73^bc	4.20^b	4.64^bc	3.11^c	2.83^b	4.00^bc	4.49^c	4.87^bc	3.65^b	5.68^b
OX4M	1.66^c	3.34^c	6.40^b	4.95^ab	5.21^b	1.94^bc	3.84^c	5.99^b	5.16^ab	4.67^b	5.81^b

Means in columns with different letters are significantly different ().