Table 4. pH and color of reduced-salt, low-fat pork model sausages (LFMSs) formulated with different levels of faba bean protein isolate (FBPI) and microbial transglutaminase (MTG)

Parameters	Treatment¹⁾
Parameters	CTL	REF	MTG	FBPI	FBTG
pH	6.40±0.04^a	6.31±0.06^a	6.38±0.05^a	6.36±0.02^a	6.38±0.01^a
CIE L*	69.4±0.33^a	67.3±1.63^a	68.1±0.72^a	69.5±0.34^a	67.9±0.51^a
CIE a*	9.78±0.44^a	9.80±0.75^a	10.3±0.26^a	10.1±0.34^a	9.97±0.02^a
CIE b*	6.41±0.29^a	6.36±0.53^a	6.65±0.18^a	7.21±0.48^a	6.96±0.48^a

Treatments: CTL, LFMS with 1.0% salt; REF, LFMS with 1.5% salt; MTG, LFMS with 1.0% salt and 1.0% MTG; FBPI, LFMS with 1.0% salt and 1.5% FBPI; FBTG, LFMS with 1.0% salt, 1.5% FBPI, and 1.0% MTG.
Means with the same superscripts in the same row are not different (p>0.05).