. 2016 Aug 30;36(4):445–451. doi: 10.5851/kosfa.2016.36.4.445

Table 5. Effect of various combinations of pork meat and pork head levels on textural attributes of frankfurters.

Treatments¹⁾	Hardness (kg)	Springiness	Cohesiveness	Gumminess (kg)	Chewiness (kg)
Control	0.26±0.03^a	0.87±0.03^b	0.42±0.02	0.11±0.02^a	0.09±0.03^b
T1	0.26±0.02^a	0.88±0.06^b	0.43±0.02	0.11±0.03^a	0.10±0.03^ab
T2	0.26±0.06^a	0.95±0.06^a	0.43±0.03	0.11±0.04^a	0.11±0.03^a
T3	0.25±0.03^a	0.87±0.05^b	0.43±0.01	0.11±0.02^a	0.09±0.02^b
T4	0.21±0.02^b	0.88±0.02^b	0.43±0.02	0.09±0.02^b	0.08±0.02^c

All values are mean±standard deviation of three replicates (n=9).

^a-cMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter with 50% pork meat; T1, frankfurter with 45% pork meat + 5% pork head; T2, frankfurter with 40% pork meat + 10% pork head; T3, frankfurter with 35% pork meat + 15% pork head; T4, frankfurter with 30% pork meat + 20% pork head.