Table 1. Variation in the values of texture parameters of four brands of frank sausage samples as a function of compression ratio and cross-head speed in TPA

Test conditions¹⁾	Frank sausage samples
Test conditions¹⁾	FSA	FSB	FSC	FSD
20% 1.0 mm/s
Hardness (N)	14.74±2.15^2),b3)	14.70±1.71^b	19.26±2.78^a	18.13±1.73^a
Adhesiveness (N·sec)	−0.10±0.06^a	−0.10±0.05^a	−0.11±0.10^a	−0.12±0.05^a
Springiness	0.94±0.03^a	0.93±0.03^a	0.89±0.09^a	0.92±0.04^a
Cohesiveness	0.88±0.02^ab	0.89±0.01^a	0.87±0.01^b	0.88±0.02^ab
Chewiness (N)	11.98±1.85^b	12.36±1.29^b	15.45±2.34^a	14.76±1.42^a
20% 2.0 mm/s
Hardness (N)	14.64±2.24^b	14.03±1.31^b	19.69±3.16^a	17.78±2.21^a
Adhesiveness (N·sec)	−0.07±0.04^ab	−0.04±0.02^b	−0.07±0.04^ab	−0.19±0.20^a
Springiness	0.93±0.08^a	0.94±0.03^a	0.93±0.02^a	0.93±0.04^a
Cohesiveness	0.89±0.01^b	0.91±0.01^a	0.89±0.02^bc	0.89±0.01^c
Chewiness (N)	12.34±2.32^b	11.91±1.27^b	16.61±2.20^a	15.03±1.23^a
20% 5.0 mm/s
Hardness (N)	13.12±1.97^d	15.24±1.75^c	21.55±2.05^a	19.43±2.39^b
Adhesiveness (N·sec)	−0.03±0.02^a	−0.03±0.02^a	−0.02±0.01^a	−0.09±0.09^a
Springiness	0.99±0.05^a	0.97±0.06^a	0.96±0.03^a	0.95±0.04^a
Cohesiveness	0.91±0.01^b	0.92±0.01^a	0.89±0.0^d	0.90±0.01^c
Chewiness (N)	12.14±1.84^b	13.63±1.65^b	18.48±1.81^a	16.68±2.42^a
30% 1.0 mm/s
Hardness (N)	25.51±3.79^c	32.72±3.56^b	39.01±5.00^a	36.58±3.04^ab
Adhesiveness (N·sec)	−0.14±0.09^b	−0.12±0.10^b	−0.36±0.27^a	−0.47±0.26^a
Springiness	0.92±0.02^a	0.90±0.02^a	0.88±0.04^b	0.90±0.02^ab
Cohesiveness	0.83±0.01^b	0.85±0.01^a	0.81±0.02^c	0.83±0.01^b
Chewiness (N)	19.53±2.85^b	25.03±2.67^a	27.64±3.80^a	27.51±2.51^a
30% 2.0 mm/s
Hardness (N)	31.73±4.22^c	35.85±2.79^b	41.61±4.66^a	36.35±3.09^b
Adhesiveness (N·sec)	−0.15±0.19^b	−0.23±0.20^ab	−0.37±0.21^a	−0.26±0.20^ab
Springiness	0.94±0.02^a	0.93±0.01^a	0.91±0.02^a	0.90±0.09^a
Cohesiveness	0.85±0.03^a	0.86±0.01^a	0.81±0.02^b	0.85±0.01^a
Chewiness (N)	25.20±3.47^b	28.53±2.16^a	30.69±3.20^a	28.73±2.98^a
30% 5.0 mm/s
Hardness (N)	31.46±2.58^b	35.51±3.70^b	45.70±6.19^a	41.72±5.18^a
Adhesiveness (N·sec)	−0.15±0.17^a	−0.15±0.19^a	−0.19±0.19^a	−0.29±0.22^a
Springiness	0.95±0.03^a	0.94±0.03^ab	0.92±0.03^b	0.93±0.02^ab
Cohesiveness	0.86±0.01^b	0.87±0.01^a	0.83±0.03^c	0.85±0.01^b
Chewiness (N)	25.66±2.08^b	29.03±2.72^b	34.46±4.48^a	33.03±3.91^a

Compression rate (%), cross-head speed (mm/s).
Means±SD (n>13).
Mean with different superscripts in the same row indicate a significant difference at p<0.05.
TPA, texture profile analysis; FSA, frank sausage a; FSB, frank sausage b; FSC, frank sausage c; FSD, frank sausage d.