shows the hardness results for ChN and ChS during smoking time . As can be seen in
this figure, the hardness of both types of chorizos presents a similar trend: hardness increases during drying. However, the hardness of ChN and ChS was found to be different (p < 0.05) from the moment when the products were stuffed (before smoking) to 7 days of
smoking. The hardness of ChS (from 2.50 ± 0.09 N to 9.80 ± 0.24 N)
was always higher than that of ChN . However, no statistical significant differences
(p > 0.05) were found between the two groups at 11 days of
smoking