Table 1. Formulations of sausage treatments

Treatment	Beef (%)	Beef fat (%)	Ice (%)	Pre-emulsion agents (%)	QF (%)	TF (%)	Curing agents (%)	Spice mix (%)
C	70.0	20.0	10.0	4.0	0.0	0.0	3.07	1.2
Q	70.0	10.0	20.0	4.0	5.0	0.0	3.07	1.2
T	70.0	10.0	20.0	4.0	0.0	5.0	3.07	1.2
QT	70.0	10.0	20.0	4.0	2.5	2.5	3.07	1.2

The amount of all the ingredients and additives were calculated based on the total amount of beef, beef fat, and ice. Pre-emulsion agents, 2.5% soy protein, 1.5% sodium caseinate; Curing agents, 2.5% salt, 0.25% saccharose, 0.15% sodium tripolyphosphate (STPP), 0.15% ascorbic acid, and 0.015% sodium nitrite; Spice mix, 0.3% sweet red pepper, 0.3% coriander, 0.3% white pepper, 0.15% black pepper, and 0.15% ginger.
QF, quinoa flour; TF, teff flour; C, sausages formulated with 20% fat and no flour addition; Q, sausages formulated with 10% fat and 5% QF addition; T, sausages formulated with 10% fat and 5% TF addition; QT, sausages formulated with 10% fat and 2.5% QF+2.5% TF addition.