Table 4. Quality characteristics of goat meat fermented sausage (final products)

Items	Treatments							SEM
Items	Control	P1	P2	P3	F1	F2	F3	SEM
Protein (%)	40.70^a	39.19^b	38.20^bc	36.66^d	39.02^b	37.08^c	36.55^d	0.58
Myofibrillar fragmentation indeed (MFI)	76.13^d	82.03^c	94.60^b	111.08^a	85.88^c	96.38^b	95.40^b	4.29
Texture profile analysis
Hardness (kgf)	6.00^a	4.56^b	2.43^c	2.34^c	4.30^b	1.80^d	1.44^d	0.64
Springiness (%)	0.40^a	0.42^a	0.30^b	0.30^b	0.32^b	0.31^b	0.34^b	0.02

Different letters within the same row differ significantly (p<0.05).