Table 3. Color and pH of smoked (or not) restructured sausages following addition of chicory dietary fiber

Treatments1)		Hunter color2)			pH
		L	a	b
Control		62.10	12.30	11.01	6.03
T1		60.22	12.41	10.48	5.92
T2		63.55	13.99	11.61	6.09
T3		62.94	12.96	10.46	5.98
SEM		0.49	0.22	0.12	0.01
p-value	F3)	-	-	<0.01	<0.01
	S4)	-	<0.01	-	<0.01
	F×S5)	-	-	-	-