Table 3. Texture profile analysis of fermented camel and beef sausages

Attributes	Storage (d)	Camel sausage			Beef sausage
Attributes	Storage (d)	TCC	TCC+L. lactis	L. lactis	TCC	TCC+L. lactis	L. lactis
Hardness (kg)	0	1.51±0.32^Bb	1.57±0.24^Bb	2.14±0.56^Ab	2.69±0.18^Ab	2.59±0.93^Ab	2.63±1.30^Ab
	7	2.25±0.75^Ab	2.04±0.56^Ab	2.19±0.21^Ab	2.93±0.64^Ab	2.65±0.78^Ab	2.71±1.32^Ab
	14	2.15±0.66^Ba	3.08±0.31^Aa	3.66±0.53^Aa	3.69±0.43^Aa	2.87±0.22^Bb	3.24±0.80^Cb
	21	2.88±0.79^Ba	3.71±0.54^Aa	3.25±0.50^Aa	3.99±0.58^Ba	4.02±0.40^Aa	4.27±0.56^Aa
Adhesiveness (mJ)	0	2.75±0.09^Aa	1.77±0.47^ABa	1.18±0.43^Bb	1.68±0.63^Ab	1.43±0.82^Ac	0.95±0.49^Bb
	7	2.69±0.59^Aa	1.31±0.71^Ba	1.55±0.83^ABb	1.66±0.59^Bb	2.44±1.59^Abc	2.87±3.24^Aab
	14	1.95±0.60^Ba	1.74±0.11^Ba	3.34±0.78^Aa	4.01±2.16^Aa	2.90±0.91^Bb	3.56±1.59^Aa
	21	2.41±0.92^Ba	1.84±0.61^Ba	4.06±0.14^Aa	4.31±2.72^Aa	4.37±1.12^Aa	3.96±0.87^Aa
Cohesiveness	0	0.36±0.03^Ba	0.42±0.01^ABa	0.42±0.02^Aa	0.48±0.03^Aa	0.48±0.01^Aa	0.46±0.05^Ab
	7	0.37±0.02^Ba	0.41±0.02^Aab	0.42±0.03^Aa	0.44±0.04^Ab	0.45±0.02^Aab	0.49±0.02^Ab
	14	0.35±0.03^Aa	0.32±0.16^Ab	0.37±0.01^Ab	0.41±0.02^Ac	0.42±0.02^Abc	0.44±0.04^Aa
	21	0.37±0.03^Ba	0.42±0.02^Aa	0.44±0.04^Aa	0.43±0.01^Abc	0.40±0.08^Bc	0.44±0.05^Aa
Springiness (mm)	0	4.98±0.42^Aa	4.68±0.37^Aa	4.63±0.33^Aa	4.92±0.54^Ac	5.04±0.38^Ab	5.29±0.09^Ab
	7	4.36±0.18^Ab	4.33±0.35^Aa	4.52±0.70^Aa	5.21±0.54^Abc	5.42±1.04^Aab	5.91±0.80^Aa
	14	3.87±0.49^Bc	4.23±0.38^Aa	4.25±0.47^Aa	5.70±0.40^Aab	5.10±0.59^Bb	5.81±0.40^Aab
	21	4.25±0.43^Abc	4.57±0.49^Aa	4.65±0.56^Aa	5.91±0.56^Aa	6.02±0.32^Aa	5.53±0.38^Aab
Gumminess (kg)	0	0.56±0.10^BCc	0.60±0.08^ABb	0.77±0.12^Aab	1.27±0.09^Ab	1.23±0.43^Ab	1.18±0.50^Ab
	7	0.51±0.19^Ab	0.85±0.12^Bab	0.69±0.22^Bb	1.28±0.27^Bb	1.20±0.35^ABb	1.32±0.59^Ab
	14	0.79±0.24^Ac	0.64±0.37^Ab	0.80±0.08^Aab	1.50±0.14^Aab	1.21±0.08^Bb	1.40±0.29^Aab
	21	1.41±0.23^Ba	1.52±0.22^Ba	1.95±0.20^Aa	1.72±0.24^Bba	1.72±0.23^Ba	1.84±0.20^Aa
Chewiness (mJ)	0	23.42±5.20^Bc	26.87±5.22^ABb	34.73±4.67^Aab	61.66±9.84^Ac	62.37±5.63^Ab	61.05±26.09^Ab
	7	30.34±10.12^Ac	27.00±16.80^Ab	33.78±6.59^Aab	65.61±6.83^Abc	66.67±30.99^Ab	79.94±44.76^Aab
	14	29.26±8.50^Bb	36.21±6.47^Ab	31.21±13.10^Ab	84.30±12.10^Aab	60.59±8.40^Bb	80.02±17.12^Aab
	21	28.80±13.79^Ba	51.86±14.39^ABa	43.47±11.34^Aa	100.28±21.50^Aa	101.55±14.12^Aa	99.93±15.46^Aa

Values are mean±SD of n=6.
Means in same column with different lowercase superscript differ (p<0.05).
Means in same row, at same sausage type, with different uppercase superscript differ (p<0.05).
TCC, traditional commercial culture (control); L. lactis, Lactococcus lactis.