sensory attributes. For example, a 2013  study published in Meat Science titled  

“Dry-fermented chicken sausage produced  with inulin and corn oil: Physicochemical,  

microbiological, and textural characteristics  and acceptability during storage”. In this study,  

50 percent of the corn oil typically used  in sausage production was substituted with  

inulin. This change resulted in firmer and  chewier sausages. While this altered texture  

was notable, it did not seem to affect the  sausage's overall acceptance by consumers.  

Reducing the oil content also resulted in  a slightly darker and redder sausage color,  

but without significantly changing  the sausage's physical or chemical  

properties or its taste appeal. Even  when stored in a refrigerator for 45 days