Table 3. Texture profile analysis (TPA) of pork emulsion-type sausage added with various levels of water dropwort powder

Traits	Water dropwort powder (%)
	0 (control)	1	2	3
Hardness (kg)	1.09 ± 0.16	1.01 ± 0.06	0.92 ± 0.06	0.98 ± 0.05
Springiness	0.50 ± 0.15	0.39 ± 0.07	0.40 ± 0.05	0.46 ± 0.05
Gumminess (kg)	0.72 ± 0.14	0.63 ± 0.14	0.57 ± 0.15	0.59 ± 0.08
Chewiness (kg)	0.37 ± 0.14	0.25 ± 0.09	0.23 ± 0.08	0.27 ± 0.04
Cohesiveness	0.66 ± 0.04	0.62 ± 0.14	0.61 ± 0.10	0.60 ± 0.04

All values are mean±SD.