A second sensory test, a triangle test, was carried out to as certain differences between the reference dry-cured fermented sausage (C) and the fat-reduced formulations (F-RED and FRED-
HPP).
In a triangle test, two samples are the same and one is different. Different random numbers were given to all samples.
Three triangle tests: 1) C to F-RED, 2) C to F-RED-HPP and 3) F-RED to F-RED-HPP were performed
regarding differences in flavour and texture.