Table 2. pH values of cooked and uncooked emulsified pork sausages added with creatine and color of cooked emulsified pork sausages added with creatine

Traits	Control	CS1	CS2	CS3	CS4
pH of uncooked	5.93±0.00^c	5.89±0.00^d	5.92±0.00^c	5.97±0.01^a	5.95±0.00^b
pH of cooked	6.06±0.02^a	6.00±0.00^b	6.03±0.02^b	6.07±0.00^a	6.07±0.00^a
CIE L*	79.60±0.62	80.05±0.76	79.50±0.36	79.74±0.30	79.76±0.17
CIE a*	5.50±0.12^bc	5.42±0.14^c	5.56±0.12^ab	5.60±0.06^ab	5.66±0.0^a
CIE b*	8.75±0.08^c	8.87±0.21^bc	8.98±0.19^b	9.19±0.15^a	9.04±0.08^ab
Hue value	57.84±0.59^c	58.57±0.80^ab	58.24±0.45^abc	58.66±0.56^a	57.93±0.21^bc
Chroma	10.34±0.11^c	10.39±0.24^bc	10.56±0.23^ab	10.76±0.14^a	10.66±0.09^a

CS1: sausage addition creatine 0.5%, CS2: sausage addition creatine 1.0%, CS3: sausage addition creatine 1.5%, CS4: sausage addition creatine 2.0%.
Means with different superscriptions within the same row differ (p<0.05).