. 2019 Dec 14;57(5):1753–1762. doi: 10.1007/s13197-019-04208-4

Table 6.

Protein and fat content of sausages made from fallow deer and beef meat (n = 3; mean ± SE)

Parameter	Variant	Type of meat
Parameter	Variant	Beef	Fallow deer
Protein (g/100 g of dry matter)	C	61.97^c ± 0.45	66.71^a ± 0.27
	S	56.28^f ± 0.23	67.09^a ± 0.37
	SAW	59.77^d ± 0.39	66.91^a ± 0.38
	SAW2	58.61^de ± 0.32	64.80^b ± 0.44
	SAW4	57.21^ef ± 0.26	64.49^b ± 0.40
Fat (g/100 g of dry matter)	C	37.87^d ± 0.20	33.44^f ± 0.55
	S	43.58^a ± 0.20	32.97^f ± 0.13
	SAW	40.49^c ± 0.28	33.45^f ± 0.41
	SAW2	41.92^b ± 0.18	35.40^e ± 0.15
	SAW4	42.49^ab ± 0.24	35.41^e ± 0.19

C sample with curing mixture, S sample with sea salt, SAW sample with sea salt and acid whey, SAW2 sample with sea salt and double portion of acid whey, SAW4 sample with sea salt and quadruple portion of acid whey

^a–fMeans followed by the same letters are not significantly different at P ≤ 0.05