Table 2. TPA of emulsified sausage formulated with various levels of Perilla frutescens powder

Traits	Perilla frutescens powder (%)
Traits	0 (control)	0.1	0.2	0.3
Hardness (kg)	2.15±0.09^ns	2.17±0.09	2.20±0.07	2.32±0.15
Springiness	0.87±0.01^a	0.90±0.01^ab	0.89±0.02^bc	0.86±0.01^c
Gumminess (kg)	0.47±0.32^ns	0.65±0.03	0.60±0.07	0.64±0.06
Chewiness (kg)	0.41±0.28^ns	0.58±0.03	0.53±0.06	0.55±0.05
Cohesiveness	0.22±0.15^ns	0.30±0.01	0.27±0.02	0.28±0.01

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