Table 5. Sensory evaluation of pork sausages formulated by partially substituting pork back fat with rice bran oil

	Treatments¹⁾					P-value
	Control	T1	T2	T3	T4
	Color²⁾	4.63 ± 1.41^AB	3.25 ± 0.68^C	4.25 ± 1.81^BC	5.38 ± 1.67^A		5.19 ± 1.42^AB	0.0007
Flavor	5.63 ± 1.75^AB	5.81 ± 1.68^A	4.44 ± 1.46^BC	4.38 ± 1.50^BC	3.44 ± 2.22^C	0.0011
Saltiness	4.94 ± 1.65	4.88 ± 1.63	4.19 ± 2.37	4.19 ± 1.80	4.69 ± 2.02	0.6759
Tenderness	4.50 ± 1.51^C	4.75 ± 1.18^BC	5.81 ± 1.38^A	5.56 ± 1.21^AB	4.88 ± 1.45^ABC	0.0345
Juiciness	5.31 ± 1.85	5.19 ± 1.33	5.00 ± 1.26	5.13 ± 1.41	4.93 ± 1.59	0.7431
Overall acceptability	4.56 ± 1.97	5.50 ± 1.37	5.25 ± 1.69	4.94 ± 1.44	5.33 ± 1.11	0.4597