Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Figure 3

Principal component analysis of overall liking ratings of 104 consumers and the average overall liking ratings of consumer clusters from the agglomerative hierarchical clustering analysis. Squares are the sausage samples. Circles represented consumers. Arrows represented consumer clusters. Sample codes are described in the footnote of Table 2.