Table 6 Effect of refrigerated storage on sensory attributes of aerobically packaged chicken sausages (Mean ± SE) ^*

Appearance and colour

7.09 ± 0.09^c

7.23 ± 0.13^c

5.90 ± 0.11^b

4.71 ± 0.10^a

7.23 ± 0.13^c

7.19 ± 0.08^c

6.04 ± 0.10^b

5.04 ± 0.16^a

Flavour

7.28 ± 0.10^d

6.47 ± 0.22^cB

5.38 ± 0.25^b

4.66 ± 0.12^a

7.33 ± 0.14^c

5.76 ± 0.23^bA

5.57 ± 0.23^b

4.56 ± 0.14^a

Juiciness

6.85 ± 0.14^d

6.38 ± 0.12^c

5.38 ± 0.20^b

4.52 ± 0.13^a

7.04 ± 0.16^d

6.23 ± 0.13^c

5.32 ± 0.21^b

4.52 ± 0.14^a

Texture

7.47 ± 0.11^dB

6.52 ± 0.11^c

5.14 ± 0.12^b

4.28 ± 0.10^a

7.14 ± 0.12^dA

6.28 ± 0.10^c

5.09 ± 0.13^b

4.33 ± 0.12^a

Overall acceptability

7.66 ± 0.12^d

6.61 ± 0.16^c

5.42 ± 0.13^b

4.33 ± 0.12^a

7.52 ± 0.20^d

6.57 ± 0.16^c

5.57 ± 0.18^b

4.28 ± 0.15^a