Conference Abstract Book

Sensory Evaluation Results Sensory Attribute Average Interpretation Taste 7.3 Pleasant, well-balanced flavour; slight natural acidity from plant extracts Texture 7.5 Firm and cohesive; comparable to conventional sausage Aroma 7.2 Fresh, mild herbal notes; no off-odours detected Colour 7.6 Uniform pink-red hue, stable during storage; natural pigments (beet) effective Panel: 15 trained evaluators Method: Structured sensory scoring (0–9 scale) under controlled conditions Scale: 0 = very poor │ 9 = excellent • All sensory indicators were rated above 7 , confirming high acceptability of the clean-label formulation. • No significant negative impact on sensory quality compared with the reference formulation. • Natural additives (lemon, vinegar, beet) contributed to a balanced flavour and stable colour profile.