Liha töötlemine
tors; and flavor, six descriptors. Initial valida- little published work on UK sausages, which
tion of the data showed that two descriptors are unique to the UK and differ from
were removed from the analysis: “hole” was sausages produced in Europe. The sensory
removed as it was a quality defect atypical of characteristics of UK-style sausages were
the products, and “the aroma of mushroom,” described by Jones et al. (1989). A range of
which had a nonsignificant F-value for the 12 different brands of sausages were pur-
product. chased from retail outlets. Two cooking
The remaining 24 attributes and their procedures were used, oven-baked at 180°C
ratings for each product were submitted to until sausages reached an internal core tem-
correspondence analysis, which showed that perature of 100°C, or grilled, turning every 3
annaabi.ee 
