Table 4. Textural properties of pork sausages as affected by different particle sizes

Treatment1) Texture profile analysis
Hardness (gf) Springiness (mm) Gumminess Chewiness Cohesiveness
Control Mean 3,144a 4.43a 25.23a 117.8a 0.0073b
SD 49 0.76 0.53 18.7 0.001
Ref Mean 3,365a 4.40a 30.45a 131.3a 0.009ab
SD 75 0.52 8.31 17.08 0.002
T1 Mean 3,612a 4.46a 29.41a 131.8a 0.0082ab
SD 213 0.55 2.1 22.2 0.0008
T2 Mean 3,399a 4.13a 35.08a 143.3a 0.0103a
SD 474 0.55 6.74 21.5 0.0009
T3 Mean 3,372a 4.96a 28.58a 140.4a 0.0084ab
SD 281 1.15 5.58 34.1 0.0008
Treatments: CTL (no nitrite), Ref (nitrite 150 ppm; BHT 100 ppm), T1 (celery powder 265 μm), T2 (celery powder 68 μm), T3 (celery powder 7 μm).
Means with the same letter in the same column are not different (p>0.05).