Table 4. Texture properties analysis of chicken-breast sausage formulated with various levels of NaCl and bamboo salt

Traits	NaCl (%)				Bamboo salt (%)
Traits	0.3	0.6	0.9	1.2	0.3	0.6	0.9	1.2
Hardness (kgf)	4.54 ± 0.34^d	5.44 ± 0.35^c	5.86 ± 0.30^bc	6.32 ± 0.30^a	5.44 ± 0.36^c	5.84 ± 0.37^bc	5.91 ± 0.61^ab	6.34 ± 0.44^a
Springness	0.83 ± 0.06^a	0.79 ± 0.06^ab	0.82 ± 0.08^a	0.81 ± 0.01^ab	0.75 ± 0.11^ab	0.78 ± 0.06^ab	0.82 ± 0.06^a	0.73 ± 0.03^b
Cohesiveness	0.47 ± 0.03^ab	0.50 ± 0.08^ab	0.49 ± 0.08^ab	0.50 ± 0.04^ab	0.45 ± 0.09^b	0.51 ± 0.05^ab	0.54 ± 0.08^a	0.47 ± 0.05^ab
Gumminess (kgf)	2.16 ± 0.18^c	2.78 ± 0.58^ab	2.91 ± 0.49^ab	3.19 ± 0.37^a	2.46 ± 0.54^bc	3.01 ± 0.48^a	3.18 ± 0.38^a	3.00 ± 0.45^a
Chewiness (kgf)	1.79 ± 0.17^c	2.22 ± 0.58^abc	2.44 ± 0.62^ab	2.59 ± 0.33^a	1.90 ± 0.62^bc	2.36 ± 0.51^ab	2.63 ± 0.46^a	2.22 ± 0.41^abc

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