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. 2021 Mar 31;63(2):405–416. doi: 10.5187/jast.2021.e30

Table 4. Texture profile analysis of chicken-breast emulsion-type sausage formulated with various levels of whole milk powder.

Traits	Control	Whole milk powder (%)
Traits	Control	5	10	15
Hardness (kg)	2.14 ± 0.37^c	3.29 ± 0.21^b	3.56 ± 0.41^ab	3.89 ± 0.31^a
Springiness	0.86 ± 0.08	0.85 ± 0.06	0.90 ± 0.01	0.89 ± 0.04
Gumminess (kg)	1.51 ± 0.17^c	2.36 ± 0.13^b	2.62 ± 0.25^a	2.81 ± 0.18^a
Chewiness (kg)	1.30 ± 0.15^c	2.00 ± 0.21^b	2.37 ± 0.24^a	2.49 ± 0.14^a
Cohesiveness	0.71 ± 0.04	0.72 ± 0.01	0.74 ± 0.02	0.72 ± 0.01

All values are mean±SD.

^a–c

Mean in the same row with different letters are significantly different (p < 0.05).