Table 3. Water holding capacity (WHC) and cooking yield (%) of emulsified pork sausages added with creatine

Traits (%)	Control	CS1	CS2	CS3	CS4
WHC	75.89±6.65	73.10±4.76	71.67±1.65	73.19±6.50	71.83±6.43
Cooking yield	95.30±0.62a	94.47±0.56b	95.10±0.61ab	94.90±0.23ab	94.45±0.38b

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 significantly (p<0.05).