Table 3. Texture properties analysis of pork meat sausage formulated with various levels of red beet powder

Traits	Control	red beet powder (%)
Traits	Control	1	2	3
Hardness (kg)	3.29 ± 0.59	3.27 ± 0.43	3.42 ± 0.36	3.49 ± 0.33
Springness	0.76 ± 0.08	0.77 ± 0.08	0.79 ± 0.06	0.84 ± 0.04
Cohesiveness	0.65 ± 0.02^b	0.66 ± 0.02^b	0.68 ± 0.01^a	0.66 ± 0.02^b
Gumminess (kg)	2.12 ± 0.37	2.14 ± 0.24	2.34 ± 0.23	2.28 ± 0.18
Chewiness (kg)	1.60 ± 0.21^b	1.63 ± 0.09^b	1.83 ± 0.15^a	1.92 ± 0.14^a

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