This article presents a detailed analysis of the color parameters of sausage products using statistical processing methods. The aim of the study was to identify differences in the lightness (L*) values between control samples and T1, T2, and T3 sausage samples made from turkey meat with the addition of apple pomace powder in amounts ranging from 3% to 8%. The study employed one-way analysis of variance (One-Way ANOVA) and Tukey HSD pairwise comparison tests using the SPSS program. According to the ANOVA results, statistically significant differences in mean values between the samples were identified (p<0.05). The Tukey test grouped the samples into homogeneous groups, each designated by Latin letters from "a" to "c." The study results demonstrated the high effectiveness of statistical methods in describing and evaluating the color parameters of sausage products. The findings can be used to improve the quality of sausage products and develop new recipes. Additionally, the research outcomes may prove valuable for students, young researchers, and professionals in the food industry. This work lays the foundation for future studies aimed at enhancing methods for evaluating food quality and improving the physical and chemical characteristics of products.
Koishybayeva et al. (Sat,) studied this question.