Table 1. Color and pH of pork restructured jerky added with various levels of tomato puree and basil powder

Traits		Treatments
Traits		Control	T4B1	T3B2	T2B3	T1B4
Color	L^* (lightness)	48.96±1.04^a	43.28±0.60^b	43.18±0.95^b	40.96±1.91^c	40.20±1.66^c
	a^* (redness)	6.70±0.71^a	7.53±1.04^a	5.32±0.61^b	2.23±0.62^c	2.95±0.37^c
	b^*(yellowness)	13.26±0.98^a	12.42±1.23^ab	12.25±0.21^ab	11.25±0.49^ab	10.85±0.07^b
pH		5.91±0.02^a	5.82±0.01^d	5.87±0.01^b	5.87±0.01^b	5.85±0.01^c

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: tomato puree 0%, basil powder 0%; T4B1: tomato puree 4%, basil powder 1%; T3B2: tomato puree 3%, basil powder 2%; T2B3: tomato puree 2%, basil powder 3%; T1B4: tomato puree 1%, basil powder 4%.