*2.8. Sensory Analysis*

Sensory evaluation of frankfurters- type sausage was conducted by twenty trained panelists selected from the members of Meat Technology Center of Galicia, being the participants trained according ISO regulations [35] with the attributes and the scale to evaluate the color, discoloration at surface and odor of raw sausages stored for 0, 30, 60 and 90 days, using a 5-point hedonic scale, ranging from 1 = "excellent" to 5 = "not acceptable" [36]. Also, odor and taste of 1 cm-slices cooked at 180 ◦C until reach an internal temperature of 72 ◦C, were evaluated at day 0. Bread without salt and water was used to clean the palate between samples.
