Table 1. The formulation of emulsion sausages with different levels of GP

Ingredients	Treatments
	Control	T1	T2	T3	T4
Pork meat	50	50	50	50	50
Chicken meat	10	10	10	10	10
Corn starch	5	5	5	5	5
Soy protein	5	5	5	5	5
Pork fat	18	18	18	18	18
Ice	10	10	10	10	10
Phosphate	0.2	0.2	0.2	0.2	0.2
Salt	1.3	1.3	1.3	1.3	1.3
Sugar	0.5	0.5	0.5	0.5	0.5
Total	100	100	100	100	100
BHT1)		0.02
Gaeddongssuk powder			0.1	0.3	0.5