Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Table 6

Textural properties of emulsion-type pork sausages added with different concentrations of goat milk protein and ginseng powder.

	C2	C3	T1	T2	T3	T4
Hardness (g)	^b	^a	^b	^b	^b	^a
Cohesiveness (%)
Springiness (%)	^b	^ab	^ab	^ab	^a	^ab
Chewiness (g)

^a-b with different superscripts in the same row differ significantly ().