Table 1. Compositions of chicken breast Vienna sausages formulated via the partial replacement of meat with emulsion manufactured with soybeans

Trait (%)	Control	Treatment
		S1	S2	S3	S4
Chicken meat	60	50	40	30	20
Soybean emulsion	0	10	20	30	40
Pork back fat	20	20	20	20	20
Ice	20	20	20	20	20
Total	100	100	100	100	100
NPS	1.2	1.2	1.2	1.2	1.2
Sugar	1	1	1	1	1
Spices	1	1	1	1	1

S1, sausage containing 10% emulsion manufactured with soybeans and 50% chicken meat; S2, sausage containing 20% emulsion manufactured with soybeans and 40% chicken meat; S3, sausage containing 30% emulsion manufactured with soybeans and 30% chicken meat; S4, sausage containing 40% emulsion manufactured with soybeans and 20% chicken meat; NPS, nitrite pickling salt (60 ppm).