Table 4. Texture profile analysis of emulsified pork sausages added with creatine

Traits	Control	CS1	CS2	CS3	CS4
Hardness (kg)	2.65±0.31^b	2.94±0.27^b	2.9±0.16^b	2.99±0.37^b	3.43±0.33^a
Springiness	81.85±7.13	80.27±6.02	80.53±2.99	80.11±2.32	77.48±2.96
Gumminess (kg)	1.64±0.35^b	2.03±0.52^ab	2.37±0.26^a	2.35±0.46^a	2.51±0.58^a
Chewingness (kg)	1.34±0.28^b	1.65±0.49^ab	1.91±0.25^a	1.89±0.40^a	1.95±0.48^a
Cohesiveness	62.36±13.23^b	68.74±14.58^ab	80.71±6.30^a	78.23±8.71^ab	72.76±13.34^ab

CS1: sausage addition creatine 0.5%, CS2: sausage addition creatine 1.0%, CS3: sausage addition creatine 1.5%, CS4: sausage addition creatine 2.0%.
Means with different superscriptions within the same row differ significantly (p<0.05).