Table 4.

A comparison of the texture properties of emulsion sausages from spent layer meat using canola and flaxseed oils

Traits	Treatments1			SEM
	CON	CA	FL
Shear force (kg)	0.57b	1.24a	0.60b	0.07
Hardness (kg)	3.65b	11.2a	4.01b	0.74
Springiness (cm)	0.85b	0.83b	0.92a	0.01
Cohesiveness	0.24c	0.45a	0.29b	0.02
Gumminess (kg)	0.87b	5.01a	1.15b	0.40
Chewiness (kg)	0.75c	4.15a	1.06b	0.32
Resilience (mm)	0.11b	0.26a	0.11b	0.02

SEM, standard error of the means.

¹CON, spent layer sausage with 20% pork back fat; CA, spent layer sausage with 20% canola oil; FL, spent layer sausage with 20% flaxseed oil.

^a–cMeans within each row with different superscripts are significantly different (p<0.05).