Table 4. Texture profile analysis of emulsion-type sausages formulated with various levels of Hanwoo crust

Traits	Hanwoo crust (%)
	0 (control)	1	2	3
Hardness (gf)	2,607.13±93.51d	3,016.13±308.82c	3,624.85±124.66b	4,035.22±123.80a
Springiness	0.87±0.02	0.82±0.06	0.81±0.01	0.77±0.09
Gumminess (gf)	1,433.36±142.18c	1,588.09±363.75c	1,931.72±60.06b	2,260.14±143.14a
Chewiness (gf)	1,257.12±116.04c	1,309.92±280.74bc	1,576.31±12.81ab	1,755.08±314.35a
Cohesiveness	0.55±0.05	0.53±0.01	0.54±0.01	0.56±0.05

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).