Table 1. Formulation of chicken sausages with various levels of salt

Ingredients	Treatments (%)
	TRT1	TRT2	TRT3	TRT4	TRT5
Raw meat
Chicken breast	80.0	80.0	80.0	80.0	80.0
Ice water	19.0	19.0	19.0	19.0	19.0
Non-meat ingredients
Salt	0.30	0.80	1.30	1.80	2.30
STPP	0.40	0.40	0.40	0.40	0.40
Sodium erythorbate	0.05	0.05	0.05	0.05	0.05
Cure blend	0.25	0.25	0.25	0.25	0.25
Total	100.0	100.5	101.0	101.5	102.0

TRT1, Treatment 1 (0.3% salt); TRT2, Treatment 2 (0.8% salt); TRT3, Treatment 3 (1.3% salt); TRT4, Treatment 4 (1.8% salt); TRT5, Treatment 5 (2.3% salt).