Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents.

Food Sci Anim Resour · 2025 · PMC12246914 · PMID 40657513

Europe PMC DOI

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an increasing trendno p-value reported

Among all treatments, the emulsion stability was lowest at T1 sample (p<0.05) and exhibited an increasing trend with an increase in moisture addition across treatments.

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a decreasing trendno p-value reported

Hardness, gumminess, and chewiness exhibited a decreasing trend with increasing moisture content of the sausages, and significantly lower values were observed in T4 and T5 samples (p<0.05).

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