Table 4.
Mean and Upper Control Limit (UCL), Lower Control Limit (LCL) of Vienna Sausage Control chart

		Mean (%)	UCL	LCL	±20% Range of mean
Individual Value	Fat	9.23	12.23	6.24	±1.85
	Protein	18.85	20.26	17.13	±3.77
	Moisture	64.78	67.5	62.07	±12.96
	Salt	1.49	1.80	1.18	±0.283