Table 4. Texture profile analysis of goat meat emulsion-type sausage with various levels of added water and fat

Traits	Treatments
	T1	T2	T3	T4	T5
Hardness (kgf)	3.28±0.26a	2.90±0.16b	2.71±0.18b	1.92±0.17c	1.98±0.14c
Springiness	0.49±0.03a	0.48±0.03a	0.46±0.04a	0.48±0.02a	0.47±0.03a
Gumminess (kgf)	2.43±0.17a	2.16±0.14b	2.06±0.18b	1.47±0.11c	1.37±0.09c
Chewiness (kgf)	1.21±0.13a	1.03±0.10b	0.94±0.12b	0.71±0.06c	0.65±0.07c
Cohesiveness	0.74±0.05ab	0.74±0.03a	0.76±0.02a	0.76±0.03a	0.68±0.03b

All values represented as mean±SD.
Means in the same row marked with different letters denote significant differences (p<0.05).
T1, water 5% and fat 25%; T2, water 10% and fat 20%; T3, water 15% and fat 15%; T4, water 20% and fat 10%; T5, water: 25% and fat 5%.