Table 3. pH, color of pork emulsion-type sausages formulated with various levels of Hanwoo crust

Traits			Hanwoo crust (%)
Traits			0 (control)	1	2	3
pH		Uncooked	6.17±0.02^a	6.16±0.01^a	6.15±0.01^a	6.11±0.01^b
pH		Cooked	6.20±0.01^a	6.19±0.01^a	6.17±0.01^b	6.16±0.01^c
Color	Uncooked	CIE L*	74.75±0.50^a	72.89±0.05^b	72.21±0.03^b	71.26±0.19^c
		CIE a*	0.43±0.07^b	0.70±0.21^ab	0.83±0.21^ab	0.89±0.07^a
		CIE b*	19.25±0.18^a	19.03±0.04^a	18.72±0.01^b	18.29±0.19^c
	Cooked	CIE L*	70.82±0.35^a	70.41±0.61^ab	69.57±0.04^ab	68.62±1.36^b
		CIE a*	1.37±0.10^c	1.80±0.06^b	2.13±0.19^b	2.68±0.28^a
		CIE b*	17.36±0.17^a	16.85±0.04^b	16.25±0.12^c	15.59±0.26^d

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).