Table 3. Water holding capacity (WHC) and cooking loss of pork sausage formulated with various levels of cinnamon powder

Traits	Cinnamon powder (%)
	0 (control)	1	3	5
WHC (%)	84.12 ± 2.08	83.84 ± 0.55	86.30 ± 1.95	85.23 ± 2.09
Cooking loss (%)	11.56 ± 0.25a	10.63 ± 0.75ab	10.29 ± 0.29ab	9.91 ± 0.85b

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).