Table 2. Changes in textural properties of irradiated/low-salt sausage during refrigerated storage

Storage (d)	Control (1.5% NaCl)	Low-salt sausages¹⁾ (0.75% NaCl)				SEM²⁾

		L-control	γ-ray	E-beam	X-ray
Hardness (g)
0	369.77^Ba3)	291.19^Aa	302.56^Aa	287.82^Aa	294.56^Aa	6.176
7	449.59^Bbc	340.96^Ab	348.98^Ab	347.69^Ac	353.62^Ab	7.852
14	432.78^Cb	325.89^ABb	339.26^Ba	316.26^Ab	332.08^ABb	7.105
21	455.52^Cbc	385.09^Bc	362.68^Ac	361.08^Ac	355.31^Ab	6.233
28	478.26^Cc	389.13^BCc	367.77^ABc	358.28^Ac	348.86^Ab	7.760
SEM	6.961	6.662	5.205	5.421	4.729
Springiness
0	0.94	0.93	0.93^ab	0.93^ab	0.93	0.003
7	0.95	0.94	0.93^ab	0.95^b	0.94	0.002
14	0.94	0.94	0.95^b	0.94^b	0.94	0.002
21	0.94	0.93	0.94^ab	0.94^ab	0.93	0.002
28	0.94	0.93	0.93^a	0.92^a	0.94	0.003
SEM	0.002	0.003	0.003	0.003	0.002
Cohesiveness
0	0.44^a	0.44^a	0.45^a	0.45^a	0.44^a	0.002
7	0.46^ab	0.48^b	0.47^b	0.46^bc	0.46^b	0.005
14	0.45^Aab	0.48^Bb	0.47^Bb	0.45^Aab	0.44^Aa	0.003
21	0.45^Aab	0.46^Aab	0.47^Bab	0.48^Bc	0.47^Bb	0.003
28	0.47^b	0.46^bc	0.45^ab	0.46^bc	0.47^b	0.004
SEM	0.005	0.004	0.003	0.003	0.004
Gumminess (g)
0	161.75^Ba	127.42^Aa	134.68^Aa	128.04^Aa	129.54^Aa	2.540
7	209.19^Bbc	162.00^Ab	163.52^Ab	160.81^Ac	163.71^Ac	3.983
14	194.48^Cb	156.14^Bb	159.30^Bb	142.34^Ab	145.74^Ab	3.195
21	205.10^Bb	175.67^Ac	169.00^Bb	171.80^Ac	167.39^Ac	2.564
28	225.76^Bc	180.69^Ac	167.34^Ab	165.63^Ac	164.99^Ac	4.191
SEM	4.331	3.215	2.758	3.051	2.652
Chewiness (g)
0	152.21^Ba	118.28^Aa	125.84^Aa	119.07^Aa	120.54^Aa	2.458
7	197.79^Bbc	151.72^Ab	152.73^Ab	152.01^Ac	153.98^Ac	3.780
14	183.76^Cb	147.43^Bb	150.71^Bb	134.15^Ab	136.64^Ab	3.132
21	192.67^Bbc	163.70^Ac	158.50^Ab	160.91^Ac	156.32^Ac	2.428
28	211.49^Bc	167.76^Ac	154.99^Ab	153.14^Ac	154.82^Ac	4.034
SEM	4.084	2.984	2.606	2.913	2.515