Table 2. Root mean square error (RMSE) for the proximate composition, color, water holding capacity (WHC), and cooking yield of goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausage (CS)
| Trait | RMSE |
| GS | BS | PS | CS |
| Moisture | 7.85 | 7.38 | 7.85 | 7.48 |
| Crude protein | 3.71 | 4.17 | 4.01 | 3.44 |
| Crude fat | 4.52 | 4.97 | 4.49 | 5.07 |
| Crude ash | 1.27 | 1.29 | 1.31 | 1.38 |
| CIE L* | 7.85 | 7.60 | 8.62 | 8.78 |
| CIE a* | 2.66 | 2.70 | 2.06 | 1.85 |
| CIE b* | 3.93 | 3.88 | 4.05 | 4.27 |
| Hue angle | 8.09 | 8.01 | 8.69 | 8.91 |
| WHC (%) | 9.73 | 9.67 | 9.70 | 9.49 |
| Cooking yield (%) | 9.09 | 8.30 | 8.79 | 9.61 |