Table 1. Formulation of semi-dried restructured sausages with different water addition levels

Treatment1)	Pork (%)	Water (%)	Salt (% of pork weight)	Initial moisture content (db, g)2)
WAL0	100	-	1.00	2.34±0.14
WAL10	90	10	1.00	2.81±0.24
WAL20	80	20	1.00	3.42±0.28
WAL30	70	30	1.00	4.15±0.30
WAL40	60	40	1.00	5.11±0.33
WAL50	50	50	1.00	6.69±0.28

WAL0, 100% pork; WAL10, 90% pork/10% water; WAL20, 80% pork/20% water; WAL30, 70% pork/30% water; WAL40, 60% pork/40% water; WAL50, 50% pork/50% water of semi-dried restructured sausage.
Data are shown as mean±SD.