Table 1. Texture characteristics of frankfurter sausage made with venison

	FSP¹⁾	FSM	FSV
Hardness (N)	25.29±2.51^b	32.70±1.71^a	33.76±1.54^a
Adhesiveness (N.sec)	−0.23±0.10^c	−0.12±0.01^b	−0.04±0.02^a
Springiness	0.92±0.00^a	0.92±0.06^a	0.90±0.02^b
Cohesiveness	0.73±0.01^b	0.77±0.10^a	0.71±0.03^c
Chewiness (N)	16.86±1.69^b	20.46±0.55^a	21.38±1.52^a

FSP, frankfurter sausage made with pork meat; FSM, frankfurter sausage made with mixed meat; FSV, frankfurter sausage made with venison. Different superscripts indicate significant difference at p⟨0.05 by Duncan’s multiple range test. Values are means±standard deviations of triplicate determinations.