Table 3. Effect of clove extract (CE) on sensory evaluation score of Chinese-style sausages during refrigerated storage

Storage time	Treatment	Color	Flavor	Texture	Overall-acceptability
Day 0	C	7.21±0.51	7.03±0.66	7.08±0.34	7.01±0.47
	CE1	7.12±0.56	7.15±0.73	7.09±0.42	7.13±0.36
	CE2	6.93±0.71	7.24±0.65	6.99±0.47	7.18±0.51
	CE3	6.84±0.70	7.22±0.54	7.04±0.50	7.22±0.49
	CE4	6.72±0.62	7.21±0.84	7.05±0.36	7.16±0.58
Day 21	C	7.31±0.41	7.18±0.64	7.11±0.27	6.92±0.39
	CE1	7.22±0.38	7.25±0.87	7.12±0.34	7.25±0.46
	CE2	7.04±0.39	7.44±0.79	7.02±0.38	7.28±0.52
	CE3	7.03±0.28	7.92±0.88	7.05±0.31	7.13±0.59
	CE4	6.97±0.40	7.81±0.84	6.99±0.43	7.17±0.61