A novel multisensory quality index of a food product: An analysis of a sausage properties

Power of a test for assessing interlaboratory consensus of nominal and ordinal characteristics of a substance, material, or object

“…In practice, responses to a categorical property of an object may be correlated with the quantitative parameters, for example of the object's chemical composition [22]. Moreover, responses to different properties of the same object may be correlated between them [23]. These possible correlations are not considered further in the present work for simplicity.…”

“…can belong to the same or different categories. However, intensity of water odor or the taste of a sausage from very bad to excellent [22,23], which are able to be 'equal/unequal' or 'greater than'/'less than', relate to ordinal variables. Since categories may be expressed verbally, and no algebraic operations and mathematical functions exist among them, a consensus numerical value (the equivalent of a mean) in an interlaboratory comparison or meta-analysis of categorical properties cannot be formulated.…”

“…Consensus of responses of different laboratories participating in an interlaboratory comparison, classifying a substance, material, or object according to its nominal and ordinal characteristics, could be also interpreted as cohesiveness. The recently developed two-way factorial analysis of variation of nominal variables CATANOVA and of ordinal variables ORDANOVA, applied first in [20] and [21][22][23], respectively, answers the question' is a consensus among participating laboratories achieved?' The answer is based on testing hypotheses about homogeneity of the between-laboratory and within-laboratory variation components, as well as the components caused by other factors under study.…”