Table 3. Changes in sensory properties of irradiated/low-salt sausage during refrigerated storage

Storage (d)	Control (1.5% NaCl)	Low-salt sausages¹⁾ (0.75% NaCl)				SEM²⁾

		L-control	γ-ray	E-beam	X-ray
Cured/cooked color
0	7.89^ab3)	7.68^b	7.61^ab	7.64^b	7.46	0.079
7	7.93^b	7.57^ab	7.68^b	7.46^ab	7.57	0.077
14	7.79^ab	7.71^b	7.75^b	7.61^b	7.50	0.076
21	7.36^a	7.21^ab	7.39^ab	7.04^a	7.29	0.073
28	7.36^a	7.07^a	7.18^a	7.11^a	7.07	0.075
SEM	0.081	0.087	0.068	0.073	0.078
Cooked meat flavor
0	7.36^C	6.64^B	6.04^A	6.43^AB	6.54^AB	0.089
7	7.11^C	6.86^BC	6.21^A	6.36^AB	6.29^A	0.085
14	7.46^C	6.64^B	5.86^A	6.14^AB	6.21^AB	0.090
21	7.11^C	6.50^B	5.86^A	6.14^AB	6.21^AB	0.079
28	7.32^C	6.64^B	5.93^A	6.21^AB	6.14^A	0.083
SEM	0.066	0.067	0.094	0.075	0.082
Radiolytic off-flavor
0	2.00^A	2.50^A	3.64^Ca	3.54^Ba	3.21^Ba	0.116
7	2.21^A	2.32^AB	3.93^Dab	3.36^BCa	3.82^CDab	0.122
14	2.29^A	3.04^A	4.50^Bb	3.50^BCa	4.04^Bb	0.137
21	2.21^A	2.86^AB	4.21^Bab	3.79^Bab	4.18^Bb	0.130
28	2.04^A	2.79^B	4.14^Cab	4.29^Cb	4.07^Cb	0.119
SEM	0.095	0.1118	0.111	0.105	0.117
Tenderness
0	7.68^B	6.89^A	6.68^A	6.50^A	6.79^Ab	0.106
7	7.46^B	6.46^A	6.46^A	6.36^A	6.54^Aab	0.088
14	7.25^B	6.68^A	6.46^A	6.50^A	6.61^Aab	0.086
21	7.25^B	6.61^A	6.18^A	6.21^A	6.25^Aab	0.081
28	7.18^B	6.39^A	6.18^A	6.07^A	6.18^Aa	0.084
SEM	0.081	0.086	0.083	0.090	0.084
Juiciness
0	7.54^B	6.71^A	6.29^A	6.25^A	6.46^A	0.108
7	7.25^B	6.39^A	6.39^A	6.25^A	6.07^A	0.098
14	7.46^B	6.89^A	6.54^A	6.39^A	6.43^A	0.087
21	7.18^B	6.75^B	5.96^A	6.04^A	6.14^A	0.092
28	7.29^B	6.43^A	6.11^A	5.96^A	6.07^A	0.089
SEM	0.061	0.103	0.096	0.096	0.080
Saltiness
0	5.79^B	4.61^A	4.46^A	4.43^A	4.64^A	0.099
7	5.93^B	4.71^A	4.61^A	4.46^A	4.50^A	0.100
14	5.71^B	4.50^A	4.25^A	4.39^A	4.50^A	0.097
21	5.50^B	4.64^A	4.54^A	4.32^A	4.64^A	0.094
28	6.00^B	4.57^A	4.46^A	4.18^A	4.36^A	0.109
SEM	0.091	0.095	0.092	0.090	0.079
Overall acceptability
0	7.46^B	6.46^A	6.07^A	6.36^Ab	6.50^Ab	0.099
7	7.36^B	6.93^B	6.32^A	6.43^Ab	6.21^Aab	0.082
14	7.57^C	6.50^B	5.96^A	6.36^ABb	6.14^ABab	0.083
21	7.36^C	6.57^B	5.96^A	6.14^Aab	5.93^Aa	0.081
28	7.50^C	6.43^B	5.89^A	5.79^Aa	5.93^Aa	0.082
SEM	0.076	0.077	0.069	0.076	0.073