Table 1. The formulation of dry sausages

Ingredients (%)	Dry sausage groups
	PC	CS1	CS2	CS3	NC
Lean meat	70	70	70	70	70
Pork backfat	10	10	10	10	10
Ice (water)	20	20	20	20	20
Chia seed	0	1	2	3	0
Sodium tripolyphosphate	0.3	0	0	0	0
Salt	1	1	1	1	1
Seasoning	1.2	1.2	1.2	1.2	1.2

PC, dry sausage with sodium tripolyphosphate; CS1, dry sausage with 1% chia seed; CS2, dry sausage with 2% chia seed; CS3, dry sausage with 3% chia seed; NC, dry sausage without sodium tripolyphosphate.