Table 1. The formulation for pork sausage

Ingredient (%)	Treatment
	C	T1	T2	T3	T4
Pork loin	67.4	67.4	67.4	67.4	67.4
Fat	21	21	21	21	21
Ice	9	9	9	9	9
NPS (NaCl:NaNO2=99:1)1)	1.4	1.4	1.4	1.4	1.4
Phosphate2)	0.2	0.2	0.2	0.2	0.2
Sugar3)	0.5	0.5	0.5	0.5	0.5
Monosodium ʟ-glutamate4)	0.1	0.1	0.1	0.1	0.1
Sausage spice5)	0.4	0.4	0.4	0.4	0.4
Total	100	99.9	99.8	99.9	99.8
Thyme	-	0.1	0.2	-	-
Rosemary	-	-	-	0.1	0.2
Total	100	100	100	100	100