Table 5. The effects of GSF on the diameter reduction and ripening yield values of sausages during ripening period*

GSF (%)	Dimeter reduction (%)		Ripening Yield (%)
	7 d	14 d	7 d	14 d
0.00	9.50±0.001 a	12.87±0.587	85.11±0.933	73.19±1.655
0.75	9.00±0.354 a	12.23±0.955	85.08±0.948	73.12±1.181
1.50	7.63±0.177b	12.04±0.438	84.94±0.771	72.58±1.082
3.00	7.38±0.177 b	12.05±0.071	84.40±2.608	72.71±1.230