Fig. 2: Consumer sensory preferences categorized by age group and consumption frequency. | npj Science of Food

Fig. 2: Consumer sensory preferences categorized by age group and consumption frequency.

From: Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients

Fig. 2

a Sensory preferences for deli-turkey based on consumption frequency. b Sensory preferences for boneless ham based on consumption frequency. c Sensory preferences for deli-turkey based on age group. d Sensory preferences for boneless ham based on age group. ‘+’ in box chart represents the mean value. Statistical significance was determined using Tukey’s Honest Significant Difference (HSD) test. Unlike letters within a dependent variable denote a difference (p < 0.05).

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