*2.10. Sensory Evaluation*

A thirty-member panel from the Departments of College of Food Science and Engineering at Jilin Agricultural University have evaluated the sensory attributes of samples. Sensorial analysis has used the method described by [23]. with some modifications. Unsalted crackers and water were offered to clean the palates and remove residual flavors between samples. The samples were reheated using a microwave oven, sliced to 2 cm thick, placed on plates and provided to panelists. The appearance, odor, taste, texture, and overall acceptability of the sausage samples were evaluated with a 10-hedonic scale from 1 (dislike extremely) to 10 (like extremely).
