. 2020 Sep 13;9(9):1286. doi: 10.3390/foods9091286

Table 4.

Results of texture profile analysis and compression–relaxation test of ripened “Mortadella di Campotosto”-like sausages produced with beef (MCB) and hog (MCH) casings.

Product	Hardness (N)	Springiness (mm)	Cohesiveness (J × J⁻¹)	Chewiness (N mm)	Relaxation Load (%)
MCB (45 days)	16.0 ± 3.4 ^a	1.91 ± 0.19 ^b	0.50 ± 0.04 ^a	15.2 ± 2.9 ^b	63.68 ± 0.63 ^a
MCH (120 days)	16.5 ± 1.7 ^a	2.06 ± 0.12 ^a	0.52 ± 0.04 ^a	17.6 ± 1.4 ^a	62.70 ± 0.82 ^a

Data in the same column with different letters are significantly different at a p < 0.05 level.