Table 4. Texture properties of pork emulsion-type sausage formulated with various levels of cinnamon powder

Traits	Cinnamon powder (%)
	0 (control)	1	3	5
Hardness (kg)	2.33 ± 0.17b	2.63 ± 0.17b	3.13 ± 0.09a	3.34 ± 0.31a
Springiness	0.74 ± 0.05	0.69 ± 0.03	0.76 ± 0.05	0.74 ± 0.05
Gumminess (kg)	1.64 ± 0.04	1.62 ± 0.09	1.74 ± 0.14	1.90 ± 0.30
Chewiness (kg)	1.18 ± 0.06	1.12 ± 0.11	1.33 ± 0.17	1.42 ± 0.30
Cohesiveness	0.69 ± 0.03a	0.62 ± 0.07ab	0.56 ± 0.05b	0.57 ± 0.06b

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