Research Article

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

Table 4

Sensory analysis of sliced packaged salami at 6 days display.

Series no.Sourness odourMeat odourCloying odourMetallic odourRancid odourSourness flavourMeat flavourCloying flavourMetallic flavourRancid flavourColour intensity

AN4D5.73a4.65a1.27c4.22b1.15c5.46a4.68a1.48c4.59cd1.10c6.42a
AN20D5.87a4.60a1.25c4.01b1.16c5.58a4.75a1.33c4.28d1.14c6.43a
AN4L5.95a4.73a1.29c4.10b1.16c5.71a4.70a1.27c4.30d1.10c6.39a
AN20L5.77a4.63a1.29c4.16b1.10c5.40a4.57a1.29c4.36d1.10c6.32ab
AN20F5.30a4.71a1.85c4.22b1.34c4.87a4.78a1.97c4.62cd1.26c6.32ab
AN23L5.89a4.70a1.12c4.08b1.05c5.49a4.76a1.30c4.43d1.10c6.32a
OX4L1.14c2.65c8.08a5.43a7.38a1.30b2.88c7.96a5.83a7.62a4.59d
OX20L2.58b3.73b5.17b4.93a3.97b2.05b3.69bc6.09b5.17bc4.94b5.26c
OX4M1.92bc3.56b6.34b5.02a4.69b2.04b4.00ab5.93b5.24ab4.20b5.84b

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