After
peeling off the casing, texture profile analysis (TPA) was performed
using the central cores from three slices of each cooked sausages. For
each treatment, the six cylindrical samples (12 mm height) were cut
from cooked sausages and carefully cored (10mmdiameter) by driving
a hollow tube into the sausages and withdrawing it. The samples
were compressed twice axially between two parallel plates to 50% of
their original thickness (50% deformation) at a constant speed of
60 mm/min with a flat compression cylindrical aluminum probe
(35mmdiameter). There was no time to rest between the two compression
cycles