Table 4 Texture of sausage according to heating temperature

Variables	Final central temperature (°C)
	65	72	78	85
Hardness (kg)	1.65±0.17	1.77±0.15	1.74±0.15	2.01±0.19
Springiness	0.94±0.02	0.94±0.02	0.96±0.03	0.95±0.02
Cohesiveness	0.82±0.01	0.82±0.01	0.84±0.01	0.82±0.01
Gumminess (kg)	1.35±0.14	1.45±0.13	1.45±0.12	1.65±0.17
Chewiness (kg)	1.27±0.15	1.36±0.13	1.40±0.13	1.56±0.17