Table 4. Expressible moisture and cooking loss of chicken sausages with various levels of salt

Variables Treatments
TRT1 TRT2 TRT3 TRT4 TRT5
Expressible moisture (%) 30.6 ± 1.64a 23.1 ± 0.80b 21.8 ± 1.67bc 20.9 ± 1.88bc 20.3 ± 0.37c
Cooking loss (g) 3.00 ± 0.61a 7.03 ± 0.14b 6.85 ± 0.26bc 7.02 ± 0.15c 6.83 ± 0.28c
Mean with different superscripts in a same row are different (p < 0.05).
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).