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

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