## 3 Results and Discussion
According to [PERSON]'s test, consumers did not report a noticeable difference between the control sample and the samples with the addition of 3% BSG. The lowest score (6.7) was obtained for the sample with the addition of 9% BSG. Similarly, the results published by [PERSON] et al. [29]. reported lower scores for overall liking for meat-free sausages, while sausages made from meat scored higher overall liking results. Research conducted by [PERSON] et al. [40] resulted in an overall liking of mortadella samples, where the best score was given to a sample subjected to smoking, while other samples scored lower. However, all samples were rated above 5 points, which is a kind of neutral point, \"neither liked nor disliked\". Similarly, this was the case in this research, where all scores given by the consumers were on the positive side of the liking scale, for all samples. Attribute frequencies for \"bijela krvavica\" samples with the addition of BSG are shown in Table 6. Samples showed large variations (\(p<0.05\)) in 9 out of 10 attributes. The only sensory attribute that did not show any significant variation (\(p>0.05\)) was related to appearance, designated as dark. The control sample was perceived as \"greatsy\", \"hard\", \"meaty\", and \"fatty\". On the other hand, the sample with the addition of 9% BSG was perceived as \"dry\", \"soft\", \"poor mouthfeel\", \"wheaty\", and \"pale\". The \"pale\" attribute was related to the addition of BSG, while \"dark\" was associated with the control sample, which was made without the addition of BSG. It seems that the aforementioned attribute was not affected by the addition of BSG to the stuffing. The attributes that can be detected visually, such as \"dark\" and \"pale color\", are the ones that determine the perception of the product and influence the purchase behavior of consumers [41; 42]. The highest score for \"pale\" was attributed to the sample with 9% BSG, which is in accordance with the previously conducted L*a*b* analysis (Table 3). Simultaneously, the control sample was rated with \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**\% BSG** & \begin{tabular}{c} **TPC** \\ **(CFU g\({}^{-1}\))** \\ \end{tabular} & \begin{tabular}{c} **E** \\ **(CFU g\({}^{-1}\))** \\ \end{tabular} & \begin{tabular}{c} **SRC** \\ **(CFU g\({}^{-1}\))** \\ \end{tabular} & \
\begin{tabular}{c} **SA** \\ **(CFU g\({}^{-1}\))** \\ \end{tabular} &
\begin{tabular}{c} **S** \\ **(CFU g\({}^{-1}\))** \\ \end{tabular} \\ \hline \hline \multicolumn{7}{c}{1 day} \\
0 & \(7.5\times 10^{2}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
3 & \(9.6\times 10^{3}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
6 & \(1.8\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
9 & \(2.3\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\  & & & 3 days & & & \\
0 & \(1.7\times 10^{3}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
3 & \(2.9\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
6 & \(3.5\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
9 & \(4.1\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\  & & & 5 days & & & \\
0 & \(5.0\times 10^{3}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
3 & \(1.3\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
6 & \(2.5\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
9 & \(3.7\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\  & & & 7 days & & & \\
0 & \(2.6\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
3 & \(3.9\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
6 & \(4\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\
9 & \(4.9\times 10^{4}\) & \(<\)10 & \(<\)10 & \(<\)10 & - & - \\ \hline \hline \end{tabular}  
* TPC—total plate count; E—_Enterobacteriaceae_; SRC—sulfite-reducing clostridia; SA—_Staphylococcus aureus_; S—_Salmonella spp.; LM—_Listeria monocytogenes_; --not found.  
\end{table} 
Table 4: Microbiological analyses of “bijela krvavica” with the addition of BSG during cold storage (4 \({}^{\circ}\)C).