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)