Table 2. Correlation between physico-chemical properties and texture
Physico-chemical property
Changes in texture
References
Decrease in pH and water content
Negatively correlated with hardness and chewiness
Bozkurt and Bayram (2006)
;
Casaburi et al. (2007)
;
Gonzalez-Fernandez et al. (2006)
Proteolysis
Formation of flavor and final texture of fermented sausages.
Dalmış and Soyer (2008)
;
Roseiro et al. (2008)