Table 3. Color, water holding capacity, and cooking yield of emulsion-type sausage (immediately after cooking) according to various livestock type and storage periods

Trait	GS	BS	PS	CS
CIE L*	61.70±0.10^c	57.83±0.06^d	74.33±0.06^b	77.13±0.12^a
CIE a*	7.07±0.15^a	7.27±0.06^a	4.23±0.06^b	3.43±0.06^c
CIE b*	15.47±0.23^c	15.03±0.06^d	16.40±0.10^b	18.27±0.06^a
Hue angle	65.44±0.62^c	64.20±0.15^d	75.53±0.21^b	79.36±0.16^a
WHC (%)	94.62±0.96^a	93.52±0.37^a	94.03±0.91^a	90.04±1.61^b
Cooking yield (%)	82.61±0.81^b	68.87±0.20^d	77.20±0.17^c	92.38±0.48^a

Means lacking a common superscript are significantly different (p<0.05).
GS, goat sausage; BS, beef sausage; PS, pork sausage; CS, chicken sausage.