Table 4. pH and color values of low-fat model sausages (LFMS) treated with Rhynchosia nulubilis powder (RNP) obtained via different drying methods and RNP protein extract

		Treatment¹⁾
		CTL	REF	SFP	SOP	SPE
pH	Uncooked	6.09±0.01^a	6.05±0.01^b	6.07±0.01^b	6.06±0.01^b	6.01±0.02^c
pH	Cooked	6.29±0.02^a	6.31±0.03^a	6.30±0.02^a	6.30±0.03^a	6.21±0.01^b
CIE L*		67.4±0.06^a	67.4±0.57^a	67.3±0.26^a	67.3±0.40^a	65.3±0.32^b
CIE a*		9.20±0.09^a	8.45±0.05^b	5.77±0.97^e	6.13±0.17^d	8.01±0.18^c
CIE b*		6.34±0.08^d	7.21±0.03^b	6.57±0.09^c	6.72±0.11^c	7.98±0.12^a

Treatment: CTL, LFMS; REF, LFMS treated with 1.0% soy protein isolate; SFP, LFMS treated with 1.0% freeze-dried RNP; SOP, LFMS treated with 1.0% oven-dried RNP; SPE, LFMS treated with 1.0% RNP protein extract.
Means values with different superscripts differ according to the various drying methods applied to obtain RNP and RNP protein extract (p<0.05).