Table 4. Textural properties of fermented sausages

Parameter	NP	SP	SEM	p-value
Hardness (kg)	6.01	7.59	0.15	0.95
Springiness (mm)	2.37	2.62	0.22	0.24
Cohesiveness	0.25	0.25	0.01	0.28
Gumminess (kg)	1.99	1.68	0.27	0.18
Chewiness (mJ)	45.63	42.57	5.84	0.41