Table 3. Texture properties of chicken thigh meat sausage formulated with various levels of red yeast rice powder

Traits	Red yeast rice (%)
Traits	0 (Control)	1	2	3
Hardness (kgf)	1.18±0.65^c	1.55±0.69^bc	1.59±0.29^ab	2.23±0.83^a
Springness	0.74±0.20^a	0.57±0.19^ab	0.73±0.15^a	0.48±0.22^b
Cohesiveness	0.70±0.09^a	0.59±0.10^b	0.57±0.07^bc	0.49±0.16^c
Chewiness (kgf)	0.53±0.16^ab	0.46±0.21^b	0.65±.014^a	0.45±0.19^b

All values are mean±SD.
Mean in the same row with different letters are significantly different (P<0.05).