Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Table 2

Textural properties of commercial rabbit sausages.

Sampling day	Hardness (N)	Adhesiveness (N s)	Springiness (mm)	Cohesiveness (ratio)	Gumminess (N)	Chewiness (N mm)
Day 1	98.42 ± 0.87	−4.17 ± 0.05	3.23 ± 0.12	0.13 ± 0.02	12.55 ± 1.39	40.59 ± 4.24
Day 2	102.61 ± 0.84	−2.13 ± 0.12	2.50 ± 0.08	0.13 ± 0.01	13.72 ± 0.53	34.30 ± 2.46
Day 3	107.70 ± 0.59	−6.17 ± 0.05	4.37 ± 0.05	0.18 ± 0.01	19.55 ± 0.65	85.38 ± 2.90
Day 4	104.72 ± 0.95	−5.70 ± 0.08	3.40 ± 0.08	0.18 ± 0.01	18.45 ± 1.56	62.75 ± 4.78

Mean ± SD, .
Values with different superscript letters within a column were statistically different () according to Duncan test.