Table 5. Sensory properties of pork emulsion-type sausages formulated with various levels of Hanwoo crust

Traits	Hanwoo crust (%)
	0 (control)	1	2	3
Color	8.57±0.79	8.86±0.90	9.00±0.89	9.00±0.89
Flavor	8.00±0.58c	8.43±0.79bc	8.86±0.69ab	9.29±0.49a
Tenderness	8.57±0.98	8.86±0.90	8.86±0.69	8.86±0.69
Juiciness	8.43±0.53	8.86±0.69	8.86±0.38	8.83±0.41
Overall acceptability	7.86±0.38b	8.57±0.79ab	9.00±0.63a	8.86±0.69a

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