Fig. 1. pH and exuded fat of low-salt chicken sausages with WMP.

^a–d Different letters represent significant differences (p<0.05). WMP, winter mushroom powder; PC, sausages manufactured with 3 g/kg sodium pyrophosphate; WMP 0, sausages manufactured without sodium pyrophosphate or WMP; WMP 0.5, sausages manufactured with 5 g/kg of WMP; WMP 1.0, sausages manufactured with 10 g/kg of WMP.