Table 3. pH, color (CIE L*, a,*b*) and texture profile analysis of pork sausages formulated by partially substituting pork back fat with rice bran oil

	Treatments1)					P-value
	Control	T1	T2	T3	T4
pH	6.25 ± 0.03B	6.20 ± 0.03C	6.25 ± 0.03B	6.29 ± 0.03A	6.25 ± 0.01B	<0.0001
Color
Lightness (L*)	78.07 ± 0.93D	80.74 ± 0.43A	80.30 ± 0.35B	79.38 ± 0.45C	79.35 ± 0.60C	<0.0001
Redness (a*)	1.41 ± 0.40A	−0.18 ± 0.86D	0.21 ± 0.39C	0.63 ± 0.18B	0.29 ± 0.20BC	<0.0001
Yellowness(b*)	15.08 ± 0.31E	15.95 ± 0.17D	16.14 ± 0.16C	16.99 ± 0.24A	16.76 ± 0.18B	<0.0001
Texture profile analysis
Hardness (kg)	0.27 ± 0.03A	0.26 ± 0.02AB	0.24 ± 0.03BC	0.24 ± 0.02BC	0.22 ± 0.02C	0.0007
Cohesiveness	0.80 ± 0.27	0.85 ± 0.16	1.00 ± 0.23	1.14 ± 0.25	1.13 ± 0.50	0.0667
Springiness (cm)	1.74 ± 0.22	1.58 ± 0.26	1.77 ± 0.27	1.95 ± 0.22	1.93 ± 0.71	0.2399
Gumminess (kg)	0.22 ± 0.07	0.22 ± 0.05	0.24 ± 0.05	0.27 ± 0.05	0.25 ± 0.11	0.4410
Chewiness (kg)	0.37 ± 0.13	0.36 ± 0.12	0.44 ± 0.14	0.54 ± 0.15	0.55 ± 0.35	0.1466