Table 2 pH values, moisture contents, cooking loss, and CIE color values of ground pork sausages treated with a blend of natural calcium powders and whey protein concentrate

Traits	Treatments¹⁾
Traits	Control (+)	Control (–)	20AL	40AL	60AL	80AL	100AL
pH (uncooked)	6.42±0.01^F	6.23±0.02^G	6.51±0.00^E	6.73±0.01^D	6.95±0.01^C	7.16±0.03^B	7.43±0.02^A
pH (cooked)	6.69±0.01^E	6.60±0.02^F	6.57±0.02^F	6.80±0.02^D	6.96±0.02^C	7.19±0.03^B	7.53±0.02^A
Moisture content (%)	69.70±0.12^A	68.25±0.03^A	68.19±0.04^A	67.93±0.10^A	68.81±0.12^A	68.52±0.04^A	67.64±0.07^A
Cooking loss (%)	2.24±0.28^C	7.03±0.15^A	3.29±0.09^B	1.91±0.11^C	1.43±0.10^D	1.36±0.14^D	1.15±0.08^D
CIE L*	71.17±0.05^ABC	71.97±0.81^A	71.77±0.39^AB	70.46±0.14^BC	70.10±0.27^C	70.86±0.53^ABC	71.15±0.27^ABC
CIE a*	3.29±0.01^D	5.23±0.32^C	5.32±0.07^BC	5.17±0.07^C	6.33±0.16^A	5.84±0.15^AB	5.30±0.28^BC
CIE b*	8.95±0.06^AB	9.22±0.18^A	9.32±0.20^A	8.66±0.06^B	7.85±0.15^C	8.07±0.16^C	8.96±0.24^AB

¹⁾ The phosphate replacer consists of 0.2% oyster calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Control (+), 0.3% phosphate blend; Control (–), non-phosphate; 20AL, 20% replacer; 40AL, 40% replacer; 60AL, 60% replacer; 80AL, 80% replacer; 100AL, 100% replacer.
All values are presented as means±standard error of triplicates.
^A–G Means within the same row with different superscript letters are significantly different (p<0.05).