Table 3 Texture properties of pork emulsion-type sausage formulated with various levels of buckwheat powder

Traits	Buckwheat powder (%)
	0 (control)	1	2	3
Hardness (kg)	3.60±0.31	3.76±0.44	3.82±0.36	4.15±0.67
Springiness	0.88±0.08	0.92±0.01	0.92±0.01	0.93±0.02
Cohesiveness	0.42±0.07	0.43±0.06	0.36±0.12	0.33±0.17
Gumminess (kg)	1.52±0.69	1.56±0.26	1.25±0.25	1.28±0.57
Chewiness (kg)	1.34±0.64	1.43±0.24	1.15±0.23	1.17±0.53

All values are mean±SD.