Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low-fat duck meat sausages.

Anim Biosci · 2022 · PMC9262725 · PMID 35240023

Europe PMC DOI

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

an increasing trendp<0.01actually significant

Results The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05).

also in 63,971 other papers

a decreasing trendno p-value reported

The per cent ether extract of duck meat sausages incorpo rated with SPI and inulin was significantly (p<0.01) lower than control and showed a decreasing trend in fat content from control to the treated formulations.

also in 47,180 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.