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and smooth. 26.2% fat, and three other types, 10% globin,
A PCA plot of appearance variables of the 10% plasma, and a combination of 5% globin
pâtés showed that the first two dimensions and 5% plasma that replaced 38.2% of the
accounted for 80.53% of the total variation. total fat content.
The traditional pâtés were browner and had Twenty-five assessors rated their prefer-
a higher proportion of fat pieces. The nontra- ence on five-point hedonic scales, where
ditional pâtés were pinker, which was prob- 1 = dislike and 5 = like very much, for color,
ably a result of nitrite being used in this taste, aroma, and consistency. Results showed
product. that color was affected by treatment. The
A PCA plot of texture and flavor attributes control pâtés were preferred over those treat-
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