Table 5. Sensory evaluation of pork emulsion-type sausage formulated with various levels of cinnamon powder

Traits	Cinnamon powder (%)
Traits	0 (control)	1	3	5
Color	7.50 ± 0.55^c	8.50 ± 0.55^b	9.33 ± 0.52^a	8.17 ± 0.98^bc
Flavor	7.67 ± 0.52^b	9.33 ± 0.52^a	9.00 ± 0.82^a	7.17 ± 0.41^b
Texture	8.00 ± 0.63	8.50 ± 0.55	8.50 ± 0.55	8.33 ± 0.52
Juiciness	8.00 ± 0.63^ab	8.20 ± 0.84^ab	8.50 ± 0.58^a	7.50 ± 0.55^b
Off flavor	8.00 ± 0.98	8.50 ± 0.58	8.50 ± 0.50	8.40 ± 0.55
Overall acceptability	8.17 ± 0.03^ab	8.67 ± 0.07^a	9.25 ± 0.05^a	7.50 ± 0.06^b

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).