Table 5. Effect of thyme and rosemary on the sensory evaluation of sausages during storage

Item	Treatment¹⁾	Storage (wk)
Item	Treatment¹⁾	0	2	4	6
Color	C	7.42±0.38	7.50±0.32	7.25±0.52	7.17±0.26
	T1	7.42±0.66	7.17±0.26	6.83±0.61	7.08±0.20
	T2	7.08±0.20	6.83±0.41	6.67±0.61	6.92±0.20
	T3	7.42±0.20	7.08±0.20	6.75±0.27	7.00±0.55
	T4	6.83±0.52	6.83±0.41	6.67±0.41	6.83±0.52
Aroma	C	7.67±0.26^A	7.33±0.26^A	7.17±0.52^A	7.00±0.55
	T1	6.67±0.41^B	6.33±0.41^B	6.33±0.52^B	6.67±0.41
	T2	6.58±0.38^B	6.17±0.41^B	6.17±0.61^B	6.67±0.26
	T3	6.83±0.61^Ba	6.75±0.61^AB	6.33±0.41^B	6.67±0.68
	T4	6.83±0.68^B	6.83±0.75^AB	6.50±0.63^B	6.92±0.38
Flavor	C	7.92±0.20^Aa	7.67±0.41^Aab	7.08±0.74^b	7.08±0.49^b
	T1	6.75±0.69^BC	6.42±0.49^B	6.25±0.61	6.67±0.41
	T2	6.50±0.32^C	6.42±0.66^B	5.83±0.93	6.42±0.38
	T3	7.00±0.63^BC	6.42±0.49^B	6.58±0.97	6.58±0.38
	T4	7.17±0.52^B	7.00±0.45^B	6.83±0.61	6.83±0.41
Springiness	C	7.83±0.41^a	7.42±0.58^ab	7.42±0.38^ab	6.75±0.69^b
	T1	7.75±0.42^a	7.58±0.58^a	7.08±0.20^b	7.00±0.32^b
	T2	7.67±0.61^a	7.58±0.38^ab	7.08±0.49^bc	6.83±0.26^c
	T3	7.75±0.52	7.50±0.63	7.08±0.38	7.22±0.57
	T4	7.58±0.49	7.42±0.38	7.17±0.52	7.30±0.35
Juiciness	C	7.92±0.20^a	7.33±0.26^b	7.33±0.52^b	7.00±0.55^b
	T1	7.42±0.38	7.17±0.26	7.17±0.41	6.83±0.41
	T2	7.25±0.76	7.17±0.26	7.17±0.68	6.92±0.49
	T3	7.50±0.32	7.17±0.52	7.00±0.55	7.05±0.42
	T4	7.50±0.32	7.08±0.49	7.17±0.68	6.83±0.26
Overall acceptability	C	8.00±0.32^Aa	7.58±0.38^Aab	7.17±0.41^Abc	7.00±0.45^c
	T1	7.08±0.49^B	6.42±0.49^B	6.50±0.63^AB	6.67±0.41
	T2	6.50±0.45^B	6.42±0.74^B	6.17±0.61^B	6.55±0.34
	T3	6.92±0.74^B	6.50±0.77^B	6.67±0.61^AB	6.83±0.52
	T4	6.83±0.82^B	7.00±0.45^AB	6.92±0.49^A	6.75±0.27