Table 3 The textural properties of ground pork sausages treated with a blend of natural calcium powders and whey protein concentrate

Traits	Treatments¹⁾
Traits	Control (+)	Control (–)	20AL	40AL	60AL	80AL	100AL
Hardness (kg)	6.41±0.13^A	5.66±0.07^DE	5.42±0.10^E	5.72±0.14^CD	6.01±0.09^CB	6.04±0.11^B	6.33±0.55^A
Springiness	0.93±0.00^A	0.88±0.00^B	0.91±0.01^A	0.92±0.01^A	0.91±0.01^A	0.92±0.01^A	0.92±0.01^A
Cohesiveness	0.74±0.00^A	0.58±0.01^B	0.72±0.00^A	0.72±0.00^A	0.71±0.00^A	0.72±0.00^A	0.70±0.00^A
Gumminess (kg)	4.75±0.09^A	3.30±0.10^E	3.90±0.07^D	4.12±0.09^CD	4.28±0.05^BC	4.33±0.08^BC	4.45±0.06^B
Chewiness (kg)	4.43±0.09^A	2.92±0.09^E	3.55±0.06^D	3.79±0.08^C	3.92±0.05^BC	3.97±0.08^BC	4.08±0.07^B

¹⁾ The phosphate replacer consists of 0.2% oyster calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Control (+): 0.3% phosphate blend; Control (–): non-phosphate; 20AL: 20% replacer; 40AL: 40% replacer; 60AL: 60% replacer; 80AL: 80% replacer; 100AL: 100% replacer.
All values are presented as means±standard error of triplicates.
^A–E Means within the same row with different superscript letters are significantly different (p<0.05).