Table 2. Textural properties of reduced-salt chicken sausages with samgyetang concentrate of chicken bone and medicinal herbs

Trait	Control¹⁾	Reduced-salt treatment with different levels of samgyetangconcentrate²⁾
Trait	Control¹⁾	1%	3%	5%
Hardness (kg)	4.48±0.43^a	2.79±0.41^b	2.36±0.24^b	2.48±0.37^b
Springiness (ratio)	0.66±0.13^a	0.37±0.05^b	0.31±0.03^bc	0.27±0.05^c
Cohesiveness (unitless)	0.17±0.03^a	0.14±0.02^b	0.13±0.01^bc	0.11±0.02^c
Gumminess (kg)	0.77±0.11^a	0.38±0.06^b	0.29±0.03^c	0.26±0.04^c
Chewiness (kg)	0.51±0.16^a	0.14±0.04^b	0.09±0.01^b	0.07±0.02^b

Control sausage was formulated with 1.5% (w/w) NaCl, and reduced-salt treatment was prepared with 0.75% (w/w) NaCl.
Chicken bone and medicinal herbs were heated at 95°C for 1 h, evaporated, and diluted to 10 volumes.
Means data sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.