(experienced) panel using 9-point descriptive scale. An introductory
session was scheduled before each panel to thoroughly discuss and
explain each characteristic to be assessed. In doing so, sausage samples
(treatments BF0 to BF7; V0 to V7 and J0 to J3) were compared with
one another without identifying the control sample in each group
(treatment BF0, V0 and J0). Two slices of each sample (2 mm high approximately)
were served to the assessors. Panelists were instructed
to first smell samples, then taste, and finally record observations for
each attribute on scales typical of descriptive sensory analysis (Barbut,
Josephson, & Maurer, 1985). Unsalted crackers and water (with room
temperature) were also provided to clean the plate between samples.