Research Article
Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages
Table 7
Sensory properties of emulsion-type pork sausages with different addition levels of goat milk protein and ginseng powder.
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Color (1 = light, 5 = dark), chewiness (1 = bad, 5 = very good), tenderness (1 = hard, 5 = soft), juiciness (1 = dry, 5 = juicy), flavor (1 = bad, 5 = good), and total preference (1 = bad, 5 = very good). | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||