Table 8. The effects of GSF on the sensory properties of sausages*

GSF (%)	General appearance	Cross-sectional surface appearance	Outer surface colour	Cross-sectional surface colour	Brittleness	Odour	Flavour	Overall acceptability
0.00	7.39±0.11 ^a	7.37±0.08 ^a	7.39±0.22 ^a	7.23±0.21 ^a	7.24±0.54	7.27±0.06 ^a	7.08±0.00 ^a	7.50±0.06 ^a
0.75	7.15±0.00 ^a	7.24±0.13 ^a	7.04±0.06 ^a	6.81±0.06 ^a	6.27±0.27	7.08±0.11 ^ab	6.93±0.11 ^a	7.27±0.06 ^a
1.50	7.46±0.00 ^a	7.13±0.18 ^a	7.39±0.22 ^a	7.27±0.06 ^a	7.15±0.33	7.00±0.11 ^b	7.04±0.06 ^a	7.39±0.11 ^a
3.00	6.58±0.28^b	6.73±0.15 ^b	6.35±0.38 ^b	6.08±0.43 ^b	6.66±0.16	6.89±0.05 ^b	6.54±0.22 ^b	6.85±0.22 ^b