Ordinal analysis of a sausage quality - dataset

Supplementary material to the paper “Ordinal analysis of variation of sensory responses in combination with multinomial ordered logistic regression vs. chemical composition: A case study of a sausage quality of different producers", by T. Gadrich, F.R. Pennecchi, I. Kuselman, D.B. Hibbert, A.A. Semenova, P.S. Cheow (submitted to Journal of Food Quality). The dataset is relevant to a comparative testing of a specific kind of sausage as a consumer product (ISO/IEC Guide 46, 2017) organized by the V.M. Gorbatov Federal Research Center for Food Systems, Russia. Samples of boiled-smoked sausage “Moscowskaya” (GOST R 55455, 2013) from 16 different producers were purchased on the market in 2021. The samples were examined by 3 assessors/experts (ISO 8586, 2015) of the Research Center. Five quality sensory properties of the samples were assessed: 1) appearance and packaging, named as “appearance”; 2) consistency; 3) color and appearance of cut sausage, named as “color”; 4) taste, and 5) smell. The expert responses could vary among 5 categories, from “very bad” to “excellent”. Contents (mass fractions) of the 4 main chemical components of the samples (protein, fat, moisture and salt) were taken from the certificates of the producers. Hence, the dataset includes both qualitative and quantitative data.