Table 3. pH, cooking loss and color of frankfurters formulated for replacing pork meat with yellow mealworm

Parameters		Control¹⁾	T1	T2	T3	T4	T5	T6
pH		5.98±0.02^G	6.18±0.01^F	6.22±0.01^E	6.25±0.02^D	6.28±0.01^C	6.31±0.02^B	6.39±0.01^A

Cooking loss (%)		6.02±1.09^D	5.30±0.20^D	5.61±0.12^D	12.02±1.35^C	12.80±1.73^C	14.39±1.39^B	17.57±0.64^A

Color	L*-value	81.17±0.48^A	75.72±0.62^B	70.35±0.43^C	67.15±0.38^D	59.58±0.71^E	56.75±0.93^F	55.05±0.51^F
	a*-value	2.65±0.10^D	1.90±0.13^F	2.38±0.17^E	2.78±0.16^D	3.71±0.11^C	4.11±0.26^B	4.37±0.20^A
	b*-value	9.75±0.21^F	13.02±0.48^E	14.25±0.38^D	15.71±0.46^C	17.14±0.59^B	17.81±0.53^AB	18.34±0.77^A