Table 5. Sensory evaluation of goat meat emulsion-type sausage with various levels of added water and fat

Traits	Treatments
Traits	T1	T2	T3	T4	T5
Color	9.22±0.58^a	9.33±0.62^a	9.21±0.63^a	9.28±0.48^a	9.28±0.53^a
Tenderness	8.46±0.60^b	8.69±0.36^ab	9.04±0.48^a	9.07±0.38^a	9.09±0.43^a
Juiciness	8.63±0.40^b	8.64±0.35^b	8.74±0.47^b	9.12±0.44^ab	9.38±0.57^a
Flavor	8.78±0.55^a	8.91±0.56^a	9.04±0.69^a	9.04±0.55^a	8.88±0.75^a
Goaty odor	8.30±0.78^b	8.53±0.80^ab	9.03±0.56^a	8.96±0.53^ab	8.61±0.44^ab
Appearance	8.52±0.39^ab	8.81±0.57^a	9.20±0.56^a	8.17±0.58^b	8.17±0.62^b
Overall acceptability	7.99±0.52^c	8.54±0.39^b	9.18±0.33^a	8.59±0.40^b	8.42±0.60^bc

All values represented as mean±SD.
Means in the same row marked with different letters denote significant differences (p<0.05).
T1, water 5% and fat 25%; T2, water 10% and fat 20%; T3, water 15% and fat 15%; T4, water 20% and fat 10%; T5, water 25% and fat 5%.